Rainbow Veggie Kabobs
Jump to recipeAdd a major pop of color to your grill.
Don't want to grill? Roast the veggies instead: Toss with all of the oil and spices on large, rimmed baking sheets, then pop in the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies before serving.
Ingredients
- 1 tsp.
ground cumin
- 1/2 tsp.
ground coriander
- 1/2 tsp.
smoked paprika
- 6 Tbsp.
extra-virgin olive oil
- 2 lb.
small green and yellow summer squash, cut into 1" chunks
- 1 pt.
grape tomatoes
- 12 oz.
small broccoli florets
- 8 oz.
cremini or button mushrooms, halved if large
- 1
lime
Directions
- Step 1Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
- Step 2 In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
- Step 3Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.
Nutritional Information (per serving): Calories 110; Protein 3g; Carbohydrate 8g; Total Fat 9g; Saturated Fat 1g; Dietary Fiber 3g; Sodium 210mg.
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