Rainbow Vegetable Kabobs

June 13, 2016 By:
30 minutes
28 minutes
6 (makes 12 skewers)
Adding colorful vegetables to your plate can break up the monotony of chicken every night. €œEating a rainbow is the new version of the old food pyramid. Dietitians, or maybe even your doctor or your kids' preschool teacher, are preaching the rainbow idea as a healthy way to get a variety of nutrients into your diet. And the colorful dish just looks good on your plate.



  1. Soak a dozen wooden skewers in a shallow sink of water. This will prevent the skewers from burning on the grill.
  2. Preheat oven to 450° F. Even though you will be grilling the kabobs, you’ll want to roast the carrots first to soften them a bit and give them a little caramelized flavor.
  3. Next, it’s time to prep the vegetables. Start with the carrots. Peel them, discard the ends and cut the carrots into 1-inch chunks.
  4. Put the carrots on a cookie sheet. Drizzle with olive oil and salt and pepper. Bake for 20 minutes while you are prepping the other vegetables.
  5. Next, cut the bell peppers. Start by using a sharp knife to cut a circle around the stem, then pull out the cap and remove the core and seeds. Then cut into 2-inch sections that will work on a skewer.
  6. Then cut the squash in half lengthwise and then into 1-inch chunks.
  7. Next, peel and cut the red onion into quarters so that you will have pieces to thread on a skewer.
  8. Preheat the grill to medium-high.
  9. Remove the carrots from the oven. You’ll need tongs to string them on the skewers so they’re not too hot to handle.
  10. Then, start threading the skewers. String the vegetables on in order of colors of the rainbow: red (tomatoes and peppers), orange (carrots and peppers), yellow (carrots and peppers), green (squash), red onion and purple carrots.
  11. Grill for 3-4 minutes on each side.
  12. Serve with rice or other barbecue dishes.