Rainbow Veggie Kabobs

Name: Rainbow Veggie Kabobs
Prep time: 20 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 tsp. ground cumin; 1/2 tsp. ground coriander; 1/2 tsp. smoked paprika; 6 tbsp. extra-virgin olive oil; 2 lb. small green and yellow summer squash, cut into 1" chunks; 1 pt. grape tomatoes; 12 oz. small broccoli florets; 8 oz. cremini or button mushrooms, halved if large; 1 lime

By The Good Housekeeping Test KitchenPublished: Jul 18, 2016

Food, Cuisine, Ingredient, Tableware, Dish, Vegetable, Produce, Leaf vegetable, Recipe, Meal,

Mike Garten

Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

30 mins

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Add a major pop of color to your grill.

Don't want to grill? Roast the veggies instead: Toss with all of the oil and spices on large, rimmed baking sheets, then pop in the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies before serving.

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Ingredients

Directions

1. Step 1Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
2. Step 2 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.)
3. Step 3Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 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.

From: Good Housekeeping US

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