Grilled Vegetable Kabobs

Use your creativity with whatever fresh veggies are on hand. This colorful medley of vegetables makes for a beautiful table.


  • 1 zucchini, 1-inch sliced
  • whole mushrooms, Cleaned
  • 1 red bell pepper, cut into 3-inch cubes
  • 1 yellow bell pepper, cut into 3-inch cubes
  • 1 onion, cut into 2-inch wedges
  • cherry tomatoes, halved
  • fresh corn, cut into 2-inch wheels
  • olive oil
  • salt
  • freshly ground black pepper
  • red potatoes, small


  • Place potatoes in a pot. Cover with water 2-inches above potatoes. Bring to a boil. Turn down to a simmer and cook until just tender, about 8 minutes. Drain, cool slightly and slice in half.
  • Soak wooden skewers for 10 minutes (or use metal skewers). Then thread vegetables onto skewers. Brush with olive oil and season with salt and pepper to taste.
  • Preheat grill to medium heat. Grill until grill marks appear, about 4 minutes, then turn and repeat.