|Photo courtesy Taste of Home.|
One of the best things about summer is fresh produce and veggie kabobs are one of the easiest ways to use it. Take any combination of abundant veggies, put them on stick and cook them on the grill and you've made good use of your harvest as well as keeping the kitchen cool. There are many ways to season kabobs. Pineapple and soy sauce would give you another variation. Options are endless and easy.
1 medium zucchini, peeled, halved lengthwise and cut in 1-inch chunks
1 large onion, halved and then quartered (8 - 10 chunks)
1 large red or green bell pepper, halved and then quartered (8 - 10 chunks)
5-6 wooden skewers, soaked for 30 minutes in water
1/2 cup Italian dressing
Wash and cut all veggies.
Lay veggies in long shallow plastic container. Pour dressing over veggies. Let marinate for at least 30 minutes.
Stick veggies on skewers.
1) Cook on medium grill over indirect heat, rotating often for at least 45 minutes. Remove to edges of grill if needed. -OR-
2) Lay in casserole dish and pour remaining marinade from container over veggies. Cover with foil and bake at 350 for 45 minutes.