Vegetable & Side Dishes: Vegetables

Last Editorial Review: 4/7/2008


Grilled Veggie Kabobs


  • 2-3 cups broccoli florets (in bite-size pieces)
  • 2 whole zucchini, cut into 1/2-inch thick coins
  • 2 cups small mushroom, rinsed and stems removed
  • 1 red, orange, or yellow bell pepper, quartered and cut into large bite-size pieces
  • About 2-3 tablespoons lower-fat bottled garlic and herb or steak marinade


  1. Start the coals if you are going to grill the kabobs.
  2. Thread the various vegetables onto 8 long metal skewers, alternating vegetables. (For example, thread a zucchini coin, then a piece of bell pepper, then a broccoli floret, then a mushroom, and repeat one more time to fill the skewer.)
  3. NOTE: To keep the vegetables from turning around on the skewer while you are trying to turn them over and cook the other side, you can thread the vegetables onto 2 skewers for each kabob.
  4. Brush the vegetables generously with marinade. Use a stove top grill or grill about 6 inches from the coals for about 5 minutes per side.

8 servings (1 large kabob)

Nutritional Information:
Per serving: 37 calories, 3 g protein, 6 g carbohydrate, 1 g fat, 0.1 g saturated fat, 0 mg cholesterol, 3 g fiber, 99 mg sodium (depending on the marinade that is used). Calories from fat; 28 percent.

© 2008 Elaine Magee

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