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Vegetable Kabobs


  • 1 zucchini
  • 1 large carrot
  • 1 yellow summer squash
  • 3 mushrooms caps
  • Olive oil spray
  • Fresh or dried herbs


  • In a large pot of boiling water, blanch the zucchini and carrot for about 6 minutes, the squash about 3 minutes, and mushrooms caps 1 minute. This keeps them from becoming dry on the grill.
  • Cut the zucchini, carrot, and squash on an angle and alternate on a metal skewer, starting and ending with a mushroom cap. Spray with olive oil and sprinkle with your favorite fresh or dried herbs. Cook on a hot grill 4 minutes on each side. Remove from skewer and serve.
  • For 2 kabobs