Make this recipe your own year-round by using seasonal fresh vegetables, abundant harvests from roadside vegetable stands, and items from your own garden. For a change of pace, try using one of the infused olive oils like garlic or rosemary! site map	Grilled Vegetable Kabobs Ingredients 6 servings - 112 calories per serving 9.5 grams of fat per serving 1/4 cup olive oil 3 tbsp rosemary, chopped 3 medium red or green bell peppers 1 large yellow squash 1 large onion 1 medium ear of corn 1/2 tsp salt 1/2 tsp pepper Wash and seed peppers. Cut peppers into approximately 30 chunky pieces Cut squash lengthwise into bite size pieces. Cut onion into approximately 12 chunks Husk corn and cut crosswise into 6 pieces In small saucepan over low heat, warm oil and rosemary for 2 minutes. Remove from heat and let stand for 1 hour. Preheat grill. Thread vegetables onto skewers beginning each skewer with the corn pieces Brush kabobs with rosemary oil. Grill 5-6 inches from heat for 8 minutes turning and basting with rosemary oil frequently Remove from heat Remove vegetables from skewers to serving plates Sprinkle with salt and pepper Serve immediately powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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