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Summer Vegetable Kabobs

Ingredients
  Eggplant 1 1⁄2 Cup (24 tbs), cubed (1-Inch Cubes)
  Scallop/Baby squash - 8 whole, each cut into quarters 10 Ounce
  Scallop squash/8 whole baby squash, each cut into quarters 10 Ounce (Two 5 Ounce Each Pieces)
  Zucchini 1 Medium
  Zucchini 5 Ounce, cut crosswise into 8 equal slices (1 Medium)
  Yellow squash 5 Ounce, cut crosswise into 8 equal slices (1 Medium)
  Yellow squash 1 Medium
  Mushrooms 8 Medium
  Cherry tomatoes 8
  Tomatoes 8
  Barbecue sauce 3 Tablespoon
  Hickory flavored barbecue sauce 3 Tablespoon
Directions

GETTING READY
1. In a large glass or stainless-steel mixing bowl, put together all vegetables.
2. In another small mixing bowl, combine barbecue sauce with 2 tablespoons water; stir well.
3. Add the barbeque sauce mixture to the vegetables; stir well to coat evenly.
4. Cover and let it marinate for at least 30 minutes or overnight in refrigerator.
5. Preheat barbecue or gas grill on medium-high for 10 minutes.
6. On a 10 inch metal skewer, alternately thread 1/3 of the vegetable mixture and save the marinade.
7. Similarly prepare another 4 skewers with the rest of the marinated vegetables.

MAKING
8. On a grilling or barbeque rack, arrange the kabobs and cook for 5 minutes.
9. Brush reserved marinade and turn over the kabobs; cook for another 5 minutes.

SERVING
10. Serve immediately with favorite sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Barbecue
Interest: 
Holiday, Summer, Quick, Healthy
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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