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Grilled Summer Veggies
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Description
You can’t go wrong with grilling most any vegetable. Just use what you have on hand. Or what is coming out of your garden is even better.
Ingredients
- 2 whole Medium Onions, Sliced In Wedges
- 16 whole Cherry Tomatoes
- 1 pound Whole Mushrooms
- 2 whole Bell Peppers, 1-inch Cubes
- 1 ounce, weight Package Hidden Valley Ranch Salad Dressing And Seasoning Mix
- 1 cup Light Olive Oil
- ¼ cups Butter, Melted
- 1 teaspoon Worcestershire Sauce
- 8 whole Wooden Skewers
Preparation
Soak wooden skewers in water in a shallow dish for 30 minutes or until completely soaked.
Put all of the vegetables into a large bowl. Toss vegetables in the seasoning mix until well coated. Slide vegetables onto the skewers in the order listed on the above list.
Preheat grill to medium heat for 5 minutes. Mix olive oil, butter, and Worcestershire sauce in a small bowl; set aside.
Place kabobs on the grill, cooking for 5-7 minutes and basting with olive oil and butter mixture. Turn kabobs and grill for another 5-7 minutes and baste again with olive oil and butter mixture. Remove from the grill and season with salt and pepper.
Note: Grilling time may vary according to different grills out there; adjust as needed.
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