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Title: Grilled Vegetable Kabobs
Categories: Vegetarian
Yield: 8 Servings

2 md Zucchini
2 md Yellow squash
2 Red or green bell peppers;
- seeded
2 md Red onions
16 Cherry tomatoes
8 oz Fresh mushrooms
2 md Sweet corn ears
Nonstick vegetable oil spray

MMMMM---------------------------SAUCE--------------------------------
1/2 c Balsamic vinegar
2 tb Mustard
3 cl Garlic; minced
1/4 ts Thyme

Rinse all the vegetables.

Cut zucchini, squash, and bell peppers into 2" chunks. Cut red onions
into wedges. Combine the cut vegetables with the tomatoes and
mushrooms in a bowl.

Cut the corn into 1" pieces and cook in boiling water for about 10
minutes. Add the cooked corn to the other vegetables.

Mix the vinegar, mustard, garlic, and thyme for the sauce.

Toss vegetables in the sauce and thread vegetables onto skewers. Or,
you can cook the vegetables in foil instead of using skewers. Divide
the vegetables in half and wrap them in foil. Grill for about 30
minutes or until tender. If you use wooden skewers, soak them in
water for 30 minutes before using.

Before starting the grill, spray it with vegetable oil spray. Place
the skewers on the grill over medium heat. Baste occasionally with
extra sauce.

Grill 20 minutes or until tender.

Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008

Recipe FROM: <https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>

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