Shelly's Recipe

Grilled - GARDEN KABOBS

Category: Sides

Kabobs
2 ears corn on the cop, husked, each cut into 3 pieces
3 medium zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 fresh large mushroom caps
2 green or red bell pepper s, cut into 2 inch pieces
6 cherry tomatoes
6 skewers

Spread
1/2 cup butter, melted
1/2 tsp dried chives and dill weed
1/8 tsp garlic salt
1/4 tsp lemon juice

Heat once side of grill. Make foil drip pan and place on opposite of the hot coals.

Boil corn until tender, about 5-8 minutes. Drain; set aside.

To assemble kabobs, alternately thread vegetables except corn and tomatoes, reserving 4 inch space on end of each kabob.

Stir together spread ingredients in a bowl. Brush kabobs with spread and place on grill over drip pan. Cover grill, turning and rotating kabobs occasionally, for 10 minutes.

Continue grilling, turning and brushing until vegetables are crisp tender, about 8-12 minutes. Using oven mitts, add corn and tomatoes to each kabob. Continue grilling until corn and tomato are heated through, about 2-3 minutes.