Rainbow Veggie Kabobs

Preparation 00:10
Cook Time 00:10
Total Time 0:20
Serves 8     adjust servings

These rainbow veggie kabobs are the perfect summer side dish! Serve them with my delicious and easy to make grilled lemon garlic sauce.

Ingredients

Rainbow Veggie Kabobs

  • 8 cremini mushrooms
  • 1 small eggplant, cut into 8 slices
  • 1/2 red onion, cut into 8 pieces
  • 16 cherry tomatoes
  • 1 small red bell pepper, cut into 8 strips
  • 1 small orange bell pepper, cut into 8 strips
  • 1 small green bell pepper, cut into 8 strips
  • 1 small zucchini, cut into 8 slices
  • 1 head of broccoli, cut into 8 florets
  • 1 small yellow bell pepper, cut into 8 strips
  • 1 lemon, cut into 8 pieces
  • 3 tablespoons I Can't Believe It's Not Butter! It's Organic spread
  • salt and pepper

Grilled Lemon Garlic Sauce

  • 4 grilled lemon wedges
  • 2 cloves minced garlic
  • salt and pepper
  • 3 tbsp I Can't Believe It's Not Butter! It's Organic spread

Instructions

Heat grill to medium-high heat.

Prepare 8 skewers by adding the vegetables in the following order: cremini mushroom, eggplant, red onion, cherry tomato, red bell pepper, orange bell pepper, cherry tomato, green bell pepper, zucchini, broccoli, and yellow bell pepper. 

Liberally apply the I Can't Believe It's Not Butter! It's Organic spread using a brush on both sides of the vegetable skewers. Sprinkle with salt and pepper.

Place the skewers on the grill, grilling each side for 5-6 minutes, until the vegetables are crispy on the outsides and tender in the middle. Remove the skewers from the grill and serve.

To make the Grilled Lemon Garlic Sauce, remove the grilled lemon wedges from the skewers. Soften 3 tablespoons of I Can't Believe It's Not Butter! It's Organic spread in a small bowl. Squeeze the lemon juice into the bowl and add the minced garlic. Whisk until well-combined. Add salt and pepper to taste.

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Recipe Notes

 

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