Post Content

By V. Paige Murphy

kabobThe warmer spring and summer months provide the perfect excuse to fire up the grill. Use this opportunity to try more seasonal fruits and vegetables available in your area. Fruits and veggies are high in fiber and packed with the nutrients our bodies need.

These grilled vegetable skewers are a simple and delicious way to add color, variety, and nutrient-
packed flavor to your next backyard barbecue.  Your friends and family will thank you!

Summer Vegetable Kabobs

Serves 8

Ingredients:

  • 8 wooden or bamboo skewers
  • 2 medium-sized zucchini, cut into 1-inch slices
  • 2 medium-sized yellow squash, cut into 1-inch slices
  • ½ pound whole fresh mushrooms
  • 1 red onion, cut into chunks
  • 12 cherry tomatoes
  • 1 red, orange, or green bell pepper, cut into chunks
  • ⅓ cup olive oil
  • 1 ½ teaspoons dried basil
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper

Directions:

  1. Soak wooden skewers in water for 10 to 20 minutes.
  2. Preheat grill to medium heat and lightly oil the grate.
  3. Alternately slide the zucchini slices, yellow squash slices, mushrooms, onions, tomatoes, and bell pepper onto the skewers.
  4. Combine olive oil, basil, oregano, salt, and black pepper in a bowl.
  5. Brush olive oil mixture over veggies before grilling.
  6. Place skewers on the preheated grill and cook until vegetables are tender. Turn and baste vegetables with olive oil mixture occasionally (will take around 10 to 15 minutes for total cooking time).

Pro Tip: You can add any vegetable you like to the skewer! Other great options that are in-season during the summer include eggplant, corn, cucumbers, beets, or carrots. Or, try creating a dessert version with fruits like pineapple, strawberries, peaches, and watermelon for a sweet and nutritious twist! For fruit kabobs, cook on low heat until the fruit is hot and slightly golden.

Recipe adapted from www.allrecipes.com

Paige Murphy is a dietetic intern at Tufts University.

Written By:


Nutrition Education Specialist for the Massachusetts WIC Program

Nutrition Education Specialist for the Massachusetts WIC Program

Recent Posts

Your Best Protection Against the Flu: A Flu Shot posted on Oct 8

Your Best Protection Against the Flu: A Flu Shot

This year, the first full week of October marks the start of Massachusetts’ flu surveillance monitoring and reporting for the 2019-2020 flu season. To monitor flu in the state, DPH uses a variety of disease surveillance methods including lab testing, voluntary reporting by health care   …Continue Reading Your Best Protection Against the Flu: A Flu Shot

Personal Preparedness: Where to Start posted on Sep 27

Personal Preparedness: Where to Start

Preparing for emergencies is something that we all should do, yet it’s rarely considered a priority for most and tends to fall by the wayside. We see the possibility of a massive hurricane hurtling toward our neighbors to the south, and breathe a sigh of   …Continue Reading Personal Preparedness: Where to Start

Working Together to Prevent Sepsis posted on Sep 13

Working Together to Prevent Sepsis

Sepsis is a medical emergency caused by the body’s response to infection, and when left untreated, it can lead to tissue damage, organ failure, and even death. It can be caused by almost any infection, and anyone can develop an infection in their body, but   …Continue Reading Working Together to Prevent Sepsis