Veggie Kebabs

Menu Part: 
Cuisine Type: 
1 serving

Zucchini, summer squash, eggplant, mushroom, tomato and red and green peppers combine to create a flavorful taste of the Mediterranean.


1 medium zucchini, cut into 1-in. pieces
1 yellow summer squash, cut into 1-in. pieces
1 small eggplant, cut into 1-in. pieces
1 large mushroom
1 cherry tomato
1 small red pepper, cut into 1-in. pieces
1 small green pepper, cut into 1-in. pieces
1 tbsp. oil
3⁄4 tsp. dried basil
3⁄4 tsp. dried parsley flakes
1⁄4 tsp. garlic powder
1⁄4 tsp. dried oregano
1⁄4 tsp. salt
1⁄8 tsp. black pepper 


1. Soak bamboo skewer in water. Thread vegetables and fruit alternately on skewer.

2. In bowl, combine oil, herbs and seasonings. Spread herb mixture over kebabs.

3. Grill uncovered over medium heat for about 10 to 15 minutes or until vegetables are tender, basting with herb mixture occasionally. Serve warm.

Recipe by Gwinnett Medical Center, Lawrenceville, Ga.

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