• Tommy Centola

Vegetable Kabobs

Updated: Jan 4

Not often enough do I offer vegetarian recipes. Here is a great one for the grill.

3 small Zucchini, each about 6 inches long, cut diagonally into 1/2 inch pieces

4 small Yellow Squash, cut diagonally into 1/2 inch pieces

1 large Red Onion, cut into 1 inch pieces

2 large Red Bell Peppers, cut into 1 inch pieces

2 large Green Bell Peppers, cut into 1 inch pieces

1 bottle (12 ounce) Italian Salad Dressing

2 teaspoons Creole Seasoning

Thread the vegetables alternately on skewers. Put the kabobs in a large shallow bowl and pour in the salad dressing. Let sit, covered, in the refrigerator for at least 2 hours. Turn several times.

When ready to grill, drain off the marinade and sprinkle with Creole Seasoning. Put the kabobs on a preheated grill, close the lid of your pit and cook 8 to 10 minutes over a medium fire. Turn kabobs, close the lid and cook for 6-8 minutes, or until the vegetables are just slightly soft.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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