April 28, 2024
Grilled Summer Squash Kabobs
Grilled zucchini, yellow squash and red bell pepper kabobs are brushed with a balsamic dressing
Minutes Prep time: 30
Minutes Total time: 60
Servings: 4
Difficulty:
Ingredients
Ingredients
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PAM® Grilling Spray
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1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
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1 medium yellow summer squash, halved lengthwise, cut into 1/2-inch-thick slices
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1 large red bell pepper, cut into 3/4-inch pieces
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1/2 cup Wish-Bone® Balsamic Vinaigrette
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1 tablespoon finely chopped fresh basil
Grilled Summer Squash Kabobs
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 23 mg | 2% |
| Carbohydrate | 9 g | 3% |
| Cholesterol | 0 | |
| Total Fat | 6 g | 9% |
| Iron | 3% | |
| Calories | 91 kcal | 5% |
| Sodium | 292 mg | 12% |
| Protein | 1 g | 2% |
| Saturated Fat | 1 g | 3% |
| Sugars | 7 g | 1% |
| Vitamin C | 72 mg | 121% |
Directions
Directions
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Step one
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Place zucchini, yellow squash, bell peppers, dressing and basil in large resealable plastic bag; toss to coat. Refrigerate 30 minutes, turning occasionally.
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Step two
Drain vegetables; reserving marinade. Thread vegetables alternately on 4 wood or metal skewers.
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Step three
Grill skewers over medium heat 10 to 12 minutes, or until crisp-tender, turning several times and brushing with reserved marinade.
Tips
Substitute 1 teaspoon dried basil leaves for fresh basil. If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
Preparation images
Grilled Summer Squash Kabobs
Nutrition information
