Grilled Veggie Kabobs – Cleveland Clinic

Grilled vegetable kabobs

This heart-healthy side is perfect for a patio picnic! Grill the colorful, flavorful kabobs on skewers or in foil. (To cook in foil, divide the vegetables in half, wrap and then grill for about 30 minutes or until tender.)

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  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 red or green bell peppers, seeded
  • 2 medium onions
  • 16 cherry tomatoes
  • 8 ounces mushrooms
  • 2 medium ears corn
  • Nonstick cooking spray


  • 1/2 cup balsamic vinegar
  • 2 tbsps mustard
  • 3 cloves garlic, minced
  • 1/4 teaspoon thyme


  1. Rinse all the vegetables. Cut zucchini, squash and bell peppers into 2-inch chunks. Cut red onions into wedges.
  2. Combine the cut vegetables with the tomatoes and mushrooms in a bowl.
  3. Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooled cooked corn to the other vegetables.
  4. In a small bowl, mix the vinegar, mustard, garlic and thyme for the sauce.
  5. Toss vegetables in the sauce, and thread vegetables onto eight skewers. (If you use wooden skewers, soak them in water for 30 minutes before using.)
  6. Before starting the grill, spray it with nonstick cooking spray. Place the skewers on the grill over medium heat.
  7. Baste occasionally with extra sauce.
  8. Grill for 20 minutes or until tender.

Nutrition information (per serving)

Makes 8 servings 

Calories: 73
Total fat: 1 g
Saturated fat: 0 g
Cholesterol: 0 g
Sodium: 107 mg
Total fiber: 0 g
Protein: 4 g
Carbohydrates: 4 g
Potassium: 515 mg

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