Food and Nutrition


| Share

Colorful Veggie Kabobs

Colorful Veggie Kabobs
Colorful Veggie Kabobs
This healthy recipe comes from NDSU Extension.


2 medium zucchini, cut in 1-inch pieces

1 large onion, cut into 1/2-inch thick pieces

1 green bell pepper, cut into 1-inch strips

1 yellow bell pepper, cut into 1-inch strips

1 small pkg. cherry tomatoes

½ lb. mushrooms, quartered

1/3 c. oil-based salad dressing, such as Italian


If using bamboo skewers, soak them in water for two hours prior to using to reduce charring. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for three minutes; turn vegetables over, brushing with extra salad dressing. Grill for another three to four minutes until done.

Not able to go outside? Try broiling the kabobs. Place an oiled pan with kabobs about 6 inches from the top of the preheated oven. Turn over once and cook until golden brown (about six minutes)

Makes six servings. Each serving has 150 calories, 8 g fat, 5 g protein, 17 g carbohydrate, 4 g fiber and 360 mg sodium.


Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.