Grilled Garden Kabobs Recipe

Name: Grilled Garden Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn-on-the-cob, husked, each cut into 3 pieces; 3 medium zucchini, each cut into 4 pieces; 1 large onion, cut into 12 wedges; 12 large fresh mushroom caps; 2 red or green bell peppers, cut into 2-inch pieces; 6 cherry tomatoes; 6 (12-inch) metal skewers; 1/2 cup Land O Lakes Fresh Buttery Taste Spread, melted; 1 1/2 teaspoons chopped fresh chives*; 1 1/2 teaspoons chopped fresh dill**; 1/8 teaspoon garlic salt; 1/4 teaspoon lemon juice

Servings: persons

2 ears corn-on-the-cob, husked, each cut into 3 pieces
3 medium zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 large fresh mushroom caps
2 red or green bell peppers, cut into 2-inch pieces
6 cherry tomatoes
6 (12-inch) metal skewers
1/2 cup Land O Lakes Fresh Buttery Taste Spread, melted
1 1/2 teaspoons chopped fresh chives*
1 1/2 teaspoons chopped fresh dill**
1/8 teaspoon garlic salt
1/4 teaspoon lemon juice

1
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white.
2
Place coals to 1 side in charcoal grill.
3
Make aluminum foil drip pan; place opposite hot coals.
4
Bring enough water to cover corn to a full boil in 2-quart saucepan over medium-high heat.
5
Add corn; return water to full boil.
6
Cover; continue boiling 5-8 minutes or until corn is tender.
7
Drain; set aside.
8
Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.
9
Stir together all spread ingredients in bowl.
10
Place kabobs onto grill over drip pan.
11
Cover; grill, turning and rotating kabobs occasionally, 10 minutes.
12
Continue grilling, turning and brushing with spread occasionally, 8-12 minutes or until vegetables are crisply tender.
13
Using oven mitts, add corn (skewer through center of cob) and tomato to each kabob.
14
Continue grilling 2-3 minutes or until corn and tomato are heated through.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ears corn-on-the-cob, husked, each cut into 3 pieces, 3 medium zucchini, each cut into 4 pieces, 1 large onion, cut into 12 wedges, 12 large fresh mushroom caps, and more.

Yes, Grilled Garden Kabobs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Garden Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions