Grilled Vegetables
Vegetable Kabobs with a Thyme Butter Sauce
When making grilled vegetable kabobs, you can either thread different vegetables on to the skewers or make each kabob different. When looking at recipies vegetable kabobs always stand out as being healthy, colorful and tasty and in this recipe vegetable kebobs provide the color and flavor as a healthy accompaniment for whatever dish.
You can either remove the vegetables from the skewers before serving or let people take what the want from each skewer. Feel free to experiment with different vegetables too. You might want to try eggplant; mushrooms or even slices of corn on the cob to make colorful, tasty vegetable kabobs which everyone will love.
Grilled Vegetable Kabobs
Ingredients -
1 onion
1 green bell pepper
1 red bell pepper
6 medium mushrooms
¼ head cabbage
1 small zucchini
6 new red potatoes
¼ cup grated Parmesan cheese
¼ teaspoon garlic salt
½ teaspoon dried thyme leaves
Preparation:
Preheat the grill to medium high and soak some wooden kebab skewers in cold water for 30 minutes.
Parboil the potatoes. Chop the onion, bell peppers, cabbage, and zucchini into 6 pieces each and thread each kebab skewer with a different vegetable.
Melt the butter in a small pan and stir in the cheese, salt, and thyme.
Grill the vegetable skewers 4 to 6 inches from the heat for 8 to 10 minutes, brushing often with the butter sauce.
Turn the vegetable skewers until the vegetables are tender. Serve hot or warm.
(Serves 6)
A Picture of multi color grilled vegetable kabobs you can vary the ingredients in this recipe as many vegetables grill wonderfully and make excellent vegetable kabobs. The nice thing about this recipe vegetable kabobs is it will work so well with different vegetables. Unlike many kabobs this one makes them one vegetable at a time on their own skewer instead of alternating different veggies on the same skewer.
