Veggie Kabobs


  • 1 cup red, yellow or green bell pepper (mixed) chunks
  • 1 cup sweet red onion chunks
  • 1 cup mushroom caps
  • 1 cup zucchini chunks
  • 1 cup yellow squash chunks
  • Optional:  1 cup cherry tomatoes

Marinade Variation:

  • 2 garlic cloves, minced
  • 3 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 2 lemons, juiced
  • ¼ tsp. pepper
  • 2 Tbsp. fresh sage, chopped

Whisk all ingredients together in a small mixing bowl.  Put veggies in the smallest bowl they will easily fit into. Pour marinade over veggies and toss.

Cover and refrigerate for minimum of 2 hours, up to 8 hours.  Turn/toss veggies at least once during marinating time.

Remove from refrigerator and thread veggies onto wooden skewers.  Alternate veggies by color.

Grill over medium heat for 8-10 minutes, turning occasionally.  Cook a little less for crispy veggies (healthier), or until slightly charred for more tender veggies.

Serve chicken and kabobs together.

Serves 4.