These colorful, fresh veggie kabobs are perfect for throwing on the grill when you need a quick side dish.
Ingredients
- 2 large ears corn, shucked and peeled
- 1 1/2 medium red onions, cut into 6 wedges
- 1 yellow bell pepper, cut into 12 1-inch pieces
- 1 red bell pepper, cut into 12 1-inch pieces
- 1 zucchini, sliced into 12 slices
- 12 cherry tomatoes, or grape tomatoes
- olive oil spray
- 3/4 teaspoons kosher salt
- 3 tablespoons BBQ sauce, homemade or use your favorite
- 1 tablespoon water
Directions
- If using wooden skewers, soak about 1 hour.
- Cut small ends off corn and cut each into 6 pieces, to give you 12 total.
- Arrange the skewers, alternating each veggie so you have 2 pieces of each vegetable on each skewer. Spritz all over with olive oil and season with salt.
- Preheat the grill to medium-high heat.
- Combine BBQ sauce and water in a small bowl.
- Place kabobs on the grill and cook, turning often until the vegetables are slightly charred and tender, about 10 minutes.
- Brush the bbq sauce on the veggies, the last minute of cooking, and turn once again.
