Food & Recipes

Vegetable Kabobs

by Kathy Gunst

Vegetable Kabobs

Kids like just about anything that's cooked on a stick. Lemon slices grilled along with the vegetables add a zesty flavor to the dish.

Prep time: About 10 Minutes
Cook time: About 10 Minutes
Serves: 8 Servings

  • 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 small yellow squash, cut into 1-inch cubes
  • 1 small green zucchini, cut into 1-inch cubes
  • 8 cherry tomatoes, cut in half
  • 1 Tbs olive oil
  • Salt and freshly ground black pepper
1. Prepare grill or preheat broiler. Soak eight small bamboo skewers in water for 30 minutes. Cut the lemon in half crosswise; reserve half and cut the other into eight thin slices.

2. Slide the peppers, yellow squash, zucchini, tomatoes and lemon slices onto the skewers, alternating colors and type of vegetables. Brush each with olive oil and drizzle them with the juice from the remaining lemon half. Season with salt and pepper.

3. Broil or grill the vegetables over a very hot flame for 4 to 5 minutes on each side, or until tender but not falling apart. Remove sharp point of the skewer for older children; for younger ones, slide the vegetables off the skewer and place them on a plate. Serve at room temperature with the quarters of pita bread, if desired.

Kids can help: Cut vegetables with table knife; squeeze lemon juice
Per Serving: ( 1/8 recipe): 63 calories, 2.2 g fat (.3 g saturated), 230 mg sodium, 0 mg cholesterol