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.

No additional tips available.

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

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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.

Lemony Vegetable Kabobs With Butter Sauce

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