It’s almost the week-end! I’m in major BBQ’ing mode as I plan to host a giant neighborhood BBQ in our backyard, and my husband and I are in charge of the grill food.
If you ask me, a BBQ isn’t a BBQ without veggies on the grill. Some of my favorite veggies to grill on the BBQ include asparagus, zucchini wheels, potato wedges, Brussel sprouts, baby squash, corn on the cob, bell peppers and avocado.
The marinade on these kabobs is a flavorful, tangy addition on the veggies. Using olive oil also adds a boost of heart-healthy monounsaturated fat, and quality brands of olive oil contain abundant antioxidants, substances shown to provide cardiovascular and anti-cancer effects.
These kabobs are great as the main entree and also compliment a juicy steak or chicken breast. My husband and I added wrapped bacon around the mushrooms, which was so delicious!
Chili Lime-Marinated Veggie Kabobs (Makes 6 Kabobs)
- 6 wooden skewers
- 1 Tablespoon chili powder
- Zest and juice of 3 limes
- 5 Tablespoons olive oil
- 1 teaspoon cumin powder
- Salt, to taste
- 1 Mexican squash, sliced
- 1 summer squash, sliced (and also halved on the thick end)
- 1 small sweet onion, quartered
- 1 small bell pepper, any color, cubed
- 6-12 mushrooms, halved
1. Submerge the wooden skewers in cold water and allow to soak for at least 30 minutes (but an hour is better). This prevents the wood from catching fire on the grill.
2. In a dish large enough to fit all the veggies, mix the marinade: chili powder, zest and lime juice, cumin, olive oil, salt.
3. Build your kabobs, alternating different types of veggies.
In Health and Happiness,
Kelly Harrington, MS, RDN
Registered Dietitian Nutritionist for Healthy Goods