16 Apr

Recipe: Grilled Vegetable Kebabs

These colorful kebabs are fun — and healthy — for the whole family.

Number of servings: 8 (serving size = 1 kebab)


For kebabs:
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 of sweet corn
Nonstick cooking spray
For sauce:
½ cup balsamic vinegar
2 tablespoons mustard
3 cloves garlic, minced
¼ teaspoon thyme


  1. Rinse all the vegetables. 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.
  2. Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked corn to the other vegetables.
  3. In a small bowl, mix the vinegar, mustard, garlic and thyme for the sauce.
  4. Toss vegetables in the sauce and thread vegetables onto 8 skewers. (If you use wooden skewers, soak them in water for 30 minutes before using.)
  5. Before starting the grill, spray it with nonstick cooking spray. Place the skewers on the grill over medium heat. Baste occasionally with extra sauce.
  6. Grill for 20 minutes or until tender.

Nutrition facts (per serving): 73 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 107 mg sodium, 4 g fiber, 4 g protein, 4 g carbohydrates, 515 mg potassium.
Recipe courtesy of the National Heart, Lung, and Blood Institute, https://healthyeating.nhlbi.nih.gov.