
Try making kabobs for a simple way to enjoy fresh summer veggies.
Kabob Ingredients
2 medium zucchini
2 medium yellow squash
2 red bell peppers
2 medium red onions
16 cherry tomatoes
8 oz fresh mushrooms
2 medium ears sweet corn on the cob
Sauce Ingredients
½ cup balsamic vinegar
2 tbsp mustarf
3 cloves garlic, minced
¼ tsp dried thyme
1Cut zucchini, squash, and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine
the cut vegetables with the tomatoes and mushrooms in a bowl.
2Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked
corn to the other vegetables.
3Mix the vinegar, mustard, garlic, and thyme for the sauce.
4Toss vegetables in the sauce and thread vegetables into skewers.
5Before starting the grill, spray it with nonstick spray. Place the skewers on the grill over medium
heat. Grill 20 minutes or until tender.
Source: National Heart, Lunch, and Blood Institute. “Grilled Vegetable Kabobs.” Delicious Heart Healthy Latino Recipes, https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=14&cId=7&rId=218. Accessed July 2019.
Ingredients
Kabob Ingredients
2 medium zucchini
2 medium yellow squash
2 red bell peppers
2 medium red onions
16 cherry tomatoes
8 oz fresh mushrooms
2 medium ears sweet corn on the cob
Sauce Ingredients
½ cup balsamic vinegar
2 tbsp mustarf
3 cloves garlic, minced
¼ tsp dried thyme
Directions
1Cut zucchini, squash, and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine
the cut vegetables with the tomatoes and mushrooms in a bowl.
2Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked
corn to the other vegetables.
3Mix the vinegar, mustard, garlic, and thyme for the sauce.
4Toss vegetables in the sauce and thread vegetables into skewers.
5Before starting the grill, spray it with nonstick spray. Place the skewers on the grill over medium
heat. Grill 20 minutes or until tender.