Veggie Kabobs
These colorful, fresh veggie kabobs are perfect for throwing on the grill when you need a quick side dish.
Foto: Skinnytaste
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
Steps
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If using wooden skewers, soak about 1 hour.
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Cut small ends off corn and cut each into 6 pieces, to give you 12 total.
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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.
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Preheat the grill to medium-high heat.
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Combine BBQ sauce and water in a small bowl.
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Place kabobs on the grill and cook, turning often until the vegetables are slightly charred and tender, about 10 minutes.
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Brush the bbq sauce on the veggies, the last minute of cooking, and turn once again.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ears corn | 2 large | - | - |
| red onions | 0.5 medium | - | - |
| yellow bell pepper | 1 | - | - |
| red bell pepper | 1 | - | - |
| zucchini | 1 | - | - |
| cherry tomatoes | 12 | $0.75/kg | $0.90 |
| olive oil spray | - | - | - |
| kosher salt | 0.75 teaspoons | - | - |
| BBQ sauce | 3 tablespoons | - | - |
| water | 1 tablespoon | - | - |
*Estimated market prices, may vary by region
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