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Veggie Kabobs

4.41 from 5 votes

These colorful, fresh veggie kabobs are perfect for throwing on the grill when you need a quick side dish.

Prep Time: 15

Cook Time: 15

Total Time: 30

Yield: 6 servings

Course: BBQ Side dish, main dish, Meal Prep, Side Dish

Cuisine: American

Equipment

long metal or wooden skewers if wood, soak 1 hour before

Ingredients

2 large ears corn (shucked and peeled)
1 1/2 medium red onions (cut into 6 wedges)
1 yellow bell pepper (cut into 12 1-inch pieces)
1 red bell pepper (cut into 12 1-inch pieces)
1 zucchini (sliced into 12 slices)
12 cherry tomatoes (or grape tomatoes)
olive oil spray
3/4 teaspoons kosher salt
3 tablespoons BBQ sauce (homemade or use your favorite)
1 tablespoon water

Instructions

If using wooden skewers, soak about 1 hour.
Cut small ends off corn and cut each into 6 pieces, to give you 12 total.
Arrange the skewers, alternating each veggie so you have 2 pieces of each vegetable on each skewer. Spritz all over with olive oil and season with salt.
Preheat the grill to medium-high heat.
Combine BBQ sauce and water in a small bowl.
Place kabobs on the grill and cook, turning often until the vegetables are slightly charred and tender, about 10 minutes.
Brush the bbq sauce on the veggies, the last minute of cooking, and turn once again.

Nutrition

Serving: 1kabob, Calories: 105kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 1g, Saturated Fat: 0.5g, Sodium: 239.5mg, Fiber: 3.5g, Sugar: 11.5g

- WW Points: 1

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