Summer Dinner

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Grilled Vegetable Kabobs

June 13, 2017 By: Samantha Johnson Comments

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Tagged: Summer Dinner Labor Day Dinner Grilled Vegetable Sides Squash Zucchini Lunch Memorial Day Onions Vegetables Bell Pepper Vegetarian Dinners Squash Onions Tomatoes Potatoes Potatoes 4th of July Game Day BBQ & Grilling Quick Dinner Peppers Vegetarian Summer Dinner Appetizers Main Dish freshipes Game Day Garlic Grilled Party Sides

Prep:: 20 minutes
Cook:: 30 minutes
Serves:: 6 to 8

Colorful, healthy, and delicious! These vegetable kabobs are a fun addition to any summer party.

Ingredients

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1 pound baby red potatoes

1 yellow squash, cut into ¼-inch slices

1 zucchini, cut into ¼-inch slices

1 pint cherry tomatoes

1 Vidalia or red onion, cut into small wedges

1 yellow bell pepper, cut into chunks

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

¼ cup olive oil

1/3 cup honey

1/3 cup balsamic vinegar

1 teaspoon oregano, dried

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon basil, dried

Directions

Boil the potatoes in salted water until they're done, but not too soft.
In a bowl, mix together the oil, honey, vinegar, oregano, garlic powder, salt, pepper, and basil.
Place the vegetables on metal skewers, alternating between potatoes, squash, zucchini, tomatoes, onion, and various colors of pepper.
Brush the vegetables with the dressing (don't be shy-use a lot). Reserve some of the dressing.
Place the skewers on the grill for 4 to 5 minutes. Brush them again with more dressing, turn them over, and grill the other side for 4 to 5 minutes.

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