Mind Body

Grilled vegetable kabobs

Grilled vegetable kabobs | Augusta Health Matters

Nourishing your mental and physical health: Grilled Vegetable Kabobs


2 medium zucchini
2 medium yellow squash
2 red or green bell peppers, seeded
2 medium red onions
16 cherry tomatoes
8 ounces fresh mushrooms
2 medium ears sweet corn
nonstick vegetable oil spray


½ cup  balsamic vinegar
2 tbsp  mustard
¼ tsp   thyme
3 cloves garlic, minced


  1. Rinse all the vegetables.
  2. Cut zucchini, squash and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine the cut vegetables with the tomatoes and mushrooms in a bowl.
  3. Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked corn to the other vegetables.
  4. Mix the vinegar, mustard, garlic and thyme for the sauce.
  5. Toss vegetables in the sauce and thread vegetables into skewers. (See Tasty Tip.)
  6. Before starting the grill, spray it with vegetable oil spray. Place the skewers on the grill over medium heat. Baste occasionally with extra sauce.
  7. Grill 20 minutes or until tender.

Yield: 8 servings
(serving size: 1 kabob on a 16” skewer or 2 kabobs on 8” skewers)
Calories 73
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 107 mg
Total Fiber 4 g
Protein 4 g
Carbohydrates 4 g
Potassium 515 mg