These rainbow veggie kabobs are the perfect summer side dish! Serve them with my delicious and easy to make grilled lemon garlic sauce.
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.
|Serving Size||1 skewer|
|Amount Per Serving||As Served|
|Calories 149kcal Calories from fat 84|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 6g||30%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|