Rainbow Vegetable Kabobs

With a simple marinade using pantry ingredients, these kabobs are so colorful, vibrant, flavorful and sure to please everyone!

If vegetables looked like this when I was growing up, I would have been the most angelic child on the planet.

You wouldn’t have seen me accidentally drop a few broccoli florets on the ground for my Siberian husky, Shadow, to gobble up.

No. That would have never happened.

But now. Things have changed. Now, it’s just too pretty to eat.

Oh well. You live and you learn.

Rainbow Vegetable Kabobs

Yield: 6 servings

Prep: 30 minutes minutes

Cook: 10 minutes minutes

Total: 40 minutes minutes

With a simple marinade using pantry ingredients, these kabobs are so colorful, vibrant, flavorful and sure to please everyone!

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Ingredients

• 1 cup cherry tomatoes
• 1 red bell pepper, cut into chunks
• 1 orange bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 zucchini, sliced into thick rounds
• 2 yellow zucchini, sliced into thick rounds
• 1 eggplant, sliced into thick rounds

For the sauce

• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper, to taste

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Instructions

• Preheat grill to medium high heat.
• In a small bowl, whisk together olive oil, garlic, Italian seasoning and Dijon; season with salt and pepper, to taste.
• Thread tomatoes, bell peppers, onion, zucchini and eggplant onto skewers. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
• Add skewers to grill, and cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes, basting with reserved marinade as needed.
• Serve immediately.

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