Recipe Image
photograph of vegetable kabobs on a white plate
Servings
Servings:
Six

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Title

Colorful Veggie Kabobs

Recipe Type
Description

Easy to grill and festive to look at!

Ingredients

Ingredients

  • 2 medium zucchini, cut in 1-inch pieces
  • 1 large onion, cut into ½ -inch thick pieces
  • 1 green bell pepper, cut into 1-inch strips
  • 1 yellow bell pepper, cut into 1-inch strips
  • 1 small package cherry tomatoes
  • ½ pound mushrooms, quartered
  • ⅓ cup oil-based salad dressing, such as Italian
Directions

Directions

If using bamboo skewers, soak them in water for two hours prior to using to reduce charring. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for three minutes; turn vegetables over, brushing with extra salad dressing. Grill for another three to four minutes until done.

Not able to go outside? Try broiling the kabobs. Place an oiled pan with kabobs about 6 inches from the top of the preheated oven. Turn over once and cook until golden brown (about six minutes).

Dietary and Nutrition

Widgets

Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber. Vegetables do not contain cholesterol. Increasing vegetable consumption can replace foods higher in calories and fat. Vegetables are rich sources of vitamins, particularly A and C. The value of a vegetable as a source of a nutrient is affected both by the amount of the nutrient present and by the amount of the vegetable eaten.

Learn more

VARY YOUR VEGGIES: Why Eat Vegetables? (FN1452, Reviewed April 2020)

Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber.

VARY YOUR VEGGIES: How to Prepare Vegetables (FN1453, Reviewed July 2024)

Try something new! To take advantage of all their benefits, eat a variety of colors every day and vary your cooking methods to add variety to your menus. Cooking methods: microwave, steam, sitr-fry, pan, bake, broil.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.

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