Grilled inside or out, these hearty and healthy kabobs look great and taste every bit as good! Add your own seasoning to taste.
12-inch bamboo skewers, 1 for each guest, soaked in water for 1 hour
2 ears sweet corn on the cob
2 medium zucchini squashes
2 medium yellow squashes
1 red and 1 yellow bell pepper
4 large mushrooms
1 head broccoli
salt and pepper
Cut vegetables into large chunks.
Thread vegetables onto skewers, alternating varieties.
Brush with olive oil and season with salt, garlic salt and pepper.
Grill on medium heat, turning after 3 minutes.
If you want more than vegetables, try adding pieces of marinated, grilled cooked chicken breast to the skewers.
Yields: 5-7 skewers
Photo by Jacki Lee for jimmages