Veggie Kabobs

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  • 20|min prep time
  • 20|min total time
  • 6 ingredients
  • 4 servings

16
fresh Brussels sprouts*
3
carrots, cut into 1 1/2-inch pieces (about 12 pieces)
8
fresh mushrooms
2
medium zucchini, cut into 1 1/2-inch pieces (about 8 pieces)
1
red bell pepper, cut into 16 pieces
1/4
cup purchased reduced-calorie Italian salad dressing

Directions

  1. 1 Heat grill. Remove outer leaves from Brussels sprouts. In large saucepan, bring 4 cups water to a boil. Add Brussels sprouts. Reduce heat; cover and simmer 8 minutes.
  2. 2 Add carrots; bring to a boil. Boil 4 to 5 minutes or until Brussels sprouts and carrots are crisp-tender. Drain; rinse with cold water to cool slightly.
  3. 3 Alternately thread Brussels sprouts, carrots, mushrooms, zucchini and bell pepper onto eight 10 to 12-inch metal skewers.
  4. 4 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until vegetables are tender, turning occasionally and brushing frequently with salad dressing.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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