Grilled Summer Squash Kabobs
Grilled zucchini, yellow squash and red bell pepper kabobs glazed with a balsamic dressing.
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
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for direct medium heat.
- Place zucchini, yellow squash, bell peppers, dressing and basil in large resealable plastic bag. Toss to coat. Refrigerate 30 minutes, turning occasionally.
- Drain vegetables; discard marinade. Thread vegetables alternately on 4 wood or metal skewers.
- 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.