Lemony Vegetable Kabobs With Butter Sauce Recipe

Name: Lemony Vegetable Kabobs With Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium ears sweet corn, cut into 1/2-inch slices; 2 large red onions, cut into wedges; 2 medium zucchini, cut into 3/4-inch slices; 2 medium sweet red peppers, cut into 1-inch pieces; 1 pound large fresh mushrooms; 1-1/2 cups cherry tomatoes; 1/2 cup olive oil; 1/4 cup lemon juice; 2 garlic cloves, minced; 2 teaspoons white wine vinegar; 1 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup butter; 1/2 teaspoon grated lemon zest; 1/4 cup lemon juice; 1 teaspoon dried parsley flakes; 1/2 teaspoon salt

Servings: persons

3 medium ears sweet corn, cut into 1/2-inch slices
2 large red onions, cut into wedges
2 medium zucchini, cut into 3/4-inch slices
2 medium sweet red peppers, cut into 1-inch pieces
1 pound large fresh mushrooms
1-1/2 cups cherry tomatoes
1/2 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
2 teaspoons white wine vinegar
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup butter
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
1 teaspoon dried parsley flakes
1/2 teaspoon salt

1
In a large saucepan, bring 6 cups water to a boil. Add corn; cook, uncovered, 3 minutes. Drain and immediately drop into ice water. Drain and pat dry.
2
Divide corn and remaining vegetables between two large resealable plastic bags. In a small bowl, whisk oil, lemon juice, garlic, vinegar, salt and pepper until blended. Pour half of the marinade into each bag; seal bags and turn to coat. Refrigerate 8 hours or overnight.
3
On 10 metal skewers, alternately thread vegetables. In a small saucepan, melt butter; stir in remaining ingredients.
4
Brush kabobs with some of the sauce. Grill, covered, over medium heat 10-12 minutes or until peppers and onions are crisp-tender, turning and basting occasionally with remaining sauce.

775

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 17 ingredients. The key ingredients include: 3 medium ears sweet corn, cut into 1/2-inch slices, 2 large red onions, cut into wedges, 2 medium zucchini, cut into 3/4-inch slices, 2 medium sweet red peppers, cut into 1-inch pieces, and more.

Yes, Lemony Vegetable Kabobs With Butter Sauce 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!

Lemony Vegetable Kabobs With Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions