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Rainbow Grilled Veggie Kabobs
Grill up some seasonal produce with this delicious veggie kabob recipe!
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SERVINGS
16-20
INGREDIENTS
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Profile Rosemary Balsamic Vinaigrette
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1 small eggplant
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1 pint of grape tomatoes
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2 orange peppers
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2 yellow squash
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2 small zucchini
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1 red onion
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16 oz mushrooms
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16-20 wooden skewers
INSTRUCTIONS
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Soak wooden skewers in water for a few minutes before skewering your vegetables. This will keep them from catching fire on the grill.
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Wash and dry all vegetables.
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Cut the eggplant into uniform-sized pieces and place them in a bowl. Sprinkle some salt over the eggplant pieces to help pull out moisture and soften.
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Cut the orange peppers, yellow squash, zucchini, red onion and mushrooms into uniform-sized pieces.
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Place vegetables on the skewers in any order you wish. Sprinkle with salt and pepper and spray with nonstick spray.
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When ready to cook, heat grill to medium-high heat and place kabobs on the grill for 3-5 minutes.
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Flip once and grill for another 3-5 minutes until you achieve desired doneness.
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Remove from grill and generously brush each kabob with the Rosemary Balsamic Vinaigrette.
NOTES
Profile Exchange: 1 skewer = 1 cup vegetables
