This beautiful and nutritious summer side dish recipe takes colorful vegetables and threads them on kabobs, then grills them with herbed butter sauce until they're tender and smoky.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- 12 new red potatoes
- 2 onions
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 12 large mushrooms
- 12 cherry tomatoes
- 1/3 cup butter
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. garlic salt
- 1/2 tsp. dried thyme leaves
Preparation:
Prepare and preheat grill. Peel a thin strip around the center of each small new potato and place in saucepan with onions. Cover with water, bring to a boil, and simmer for 6-8 minutes until potatoes are barely tender. Drain well. Cut each onion into 6 wedges. Seed bell peppers and cut each into 6 wedges.
Melt butter in small saucepan and stir in cheese, salt, and thyme leaves. Thread vegetables onto 12 metal skewers and grill 4-6" from medium heat for 8-10 minutes. Brush kabobs frequently with butter sauce and turn frequently, until vegetables are tender. Serves 6
Calories: 280
Fat: 7 grams
Carbs: 47 grams
Sodium: 180 mg
