Rainbow Veggie Kabobs
These rainbow veggie kabobs are the perfect summer side dish! Serve them with my delicious and easy to make grilled lemon garlic sauce.
Servings 8
Calories 80kcal
Ingredients
Rainbow Veggie Kabobs
- 8 cremini mushrooms
- 1 eggplant cut into 8 slices
- ½ red onion cut into 8 pieces
- 16 cherry tomatoes
- 1 red bell pepper cut into 8 strips
- 1 orange bell pepper cut into 8 strips
- 1 green bell pepper cut into 8 strips
- 1 yellow bell pepper cut into 8 strips
- 1 zucchini cut into 8 slices
- 1 broccoli cut into 8 florets
- 1 lemon cut into 8 pieces
- melted butter
- salt and pepper
Grilled Lemon Garlic Sauce
- 4 lemon wedges grilled
- 2 cloves garlic minced
- salt and pepper
Instructions
- Heat grill to medium-high heat.
- Prepare 8 skewers by adding the vegetables in the following order: cremini mushroom, eggplant, red onion, cherry tomato, red bell pepper, orange bell pepper, cherry tomato, green bell pepper, zucchini, broccoli, and yellow bell pepper.
- Liberally apply melted butter using a brush on both sides of the vegetable skewers. Sprinkle with salt and pepper.
- Place the skewers on the grill, grilling each side for 5-6 minutes, until the vegetables are crispy on the outsides and tender in the middle. Remove the skewers from the grill and serve.
- To make the Grilled Lemon Garlic Sauce, remove the grilled lemon wedges from the skewers. Soften 3 tablespoons of I Can't Believe It's Not Butter! It's Organic spread in a small bowl. Squeeze the lemon juice into the bowl and add the minced garlic. Whisk until well-combined. Add salt and pepper to taste.
Nutrition
Serving: 1kabob | Calories: 80kcal | Carbohydrates: 17.8g | Protein: 4.8g | Fat: 0.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 35.9mg | Potassium: 763.4mg | Fiber: 6.1g | Sugar: 7.6g | Vitamin A: 1.723IU | Vitamin C: 171.2mg | Calcium: 66.1mg | Iron: 1.5mg