Name: Grilled Vegetable Kabobs
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; ½ cup balsamic vinegar; 2 tbsp mustarf; 3 cloves garlic, minced; ¼ tsp dried thyme

Grilled Vegetable Kabobs

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

Cut 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.

Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked
corn to the other vegetables.

Mix the vinegar, mustard, garlic, and thyme for the sauce.

Toss vegetables in the sauce and thread vegetables into skewers.

Before 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