Rainbow Veggie Kabobs

Ingredients:

  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds small green and yellow summer squash (cut into 1 inch chunks)
  • 1 pint grape tomatoes
  • 12 ounces small broccoli florets
  • 8 ounces cremini or button mushrooms (halved if large)
  • 1 lime

Directions

Heat grill to medium.

In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.

In a large bowl, toss squash and tomatoes with 2 tablespoons oil.

In another bowl, toss broccoli with 1 tablespoon oil.

In third bowl, toss mushrooms with 1 tablespoon oil.

Thread vegetables onto skewers (if using bamboo skewers, soak them 30 minutes first).

Grill broccoli and mushrooms 6-10 minutes, turning over once.

Grill squash and tomatoes 6-8 minutes, turning over once.

Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving.

Sprinkle with additional spice mixture, if desired.

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