Grilled zucchini, yellow squash and red bell pepper kabobs are brushed with a balsamic dressing.

Grilled Summer Squash Kabobs

No-stick cooking spray
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow summer squash, halved lengthwise, cut into 1/2-inch slices
1 large red bell pepper, cut into 3/4-inch pieces
1/2 cup balsamic vinaigrette dressing
1 tablespoon finely chopped fresh basil

1. Spray cold grate of outdoor grill with grilling spray. Prepare grill for direct medium heat.
2. Place zucchini, yellow squash, bell peppers, dressing and basil in large resealable plastic bag. Toss to coat. Refrigerate 30 minutes, turning occasionally.
3. Drain vegetables; discard marinade. Thread vegetables alternately on 4 wood or metal skewers.
4. Grill skewers on medium heat 10 to 12 minutes, or until crisp-tender, turning several times and brushing with additional balsamic dressing.

Makes 8 servings.

Recipe provided courtesy of www.butterball.com.