Spicy Veggie Kabobs

[Guest guest]

Try 'em on a Frreman grill. Excellent.

 

Spicy Veggie Kabobs

 

2 ears corn, husked and washed

2 6 inch zucchini, cut in 1 " slices

2 6 inch yellow squash cut in 1 " slices

2 red, yellow or green bell peppers, cut into 2-3 "

pieces

2 large carrots, cut into 1/2 " diagonal pieces

6 tiny whole new red potatoes

1 whole cherry tomatoes

1 whole mushrooms

1/2 cup butter, margarine, or olive oil

1 packet taco seasoning mix or use chili powder

 

Husk and wash corn. Cut each ear in 3 or 4 pieces.

Sprinkle with water, wrap in foil and grill for 10

minutes. (Or parboil till almost cooked.)

Peel and wash carrots. Slices on the diagonal so you

have 1/2 inch " planks " . Sprinkle with water, wrap in

foil and place on grill for 10 minutes. (or par boil

till not quite tender crisp.)

Wash potatoes, sprinkle with water wrap in foil etc.

as above.

Clean and cut remaining vegetables. Put veggies in a

Ziploc bag with the melted butter and taco seasoning.

After corn, carrots and potatoes have cooked for 10

minutes, quickly thread them onto skewers with the

other vegetables. Put back on grill.

Brush with remaining seasoning as they cook for 10 to

15 minutes.

When ready to serve, pour any remaining seasoning over

top before eating.

NOTE: Try also with Italian dressing, lemon pepper

seasoning, basil herb butter, dry ranch dressing,

Cajun or cayenne butter.

 

 

 

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