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Broiled Squash Kabobs

stacy's picture
Ingredients
  Zucchini 2 Medium, cut into 1 -inch pieces
  Yellow squash 2 Medium, cut into 1 -inch pieces
  Cherry tomatoes 12
  Canned onions 16 Ounce, drained (1 Can)
  Pitted ripe olives 6
  Vegetable oil 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Dill weed 1⁄2 Teaspoon
Directions

Place vegetables in 13 x 9 x 2-inch baking dish.
Mix remaining ingredients; pour over vegetables.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 20 minutes before serving, remove vegetables, reserving marinade.
Alternate zucchini, yellow squash, tomatoes, onions and olives on six 12-inch metal skewers.
Place kabobs crosswise on ungreased 15 1/2 X 10 1/2 X 1-inch jelly roll pan; brush with marinade.
Set oven control to broil and/or 550°.
Broil with tops 3 to 4 inches from heat until light brown, about 7 minutes.
Turn; brush with marinade.
Broil until squash is tender, about 5 minutes longer.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Broiled
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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