Summer Lovin' Grilled Veggie Kabobs

The Art of Good Food -Test Kitchen
10 servings

Anything goes on these gourmet veggie kabobs.  They are actually so beautiful, you will want to make them often, especially when those delicious and colorful summer veggies are in season.


The Art of Good Food Tuscany Garden, Chile-Lime, or Shiitake-Sesame Dressing Mix (prepared per package directions)

Depending on how many you are going to make, and what you have in season, choose from the following:

Small whole onions 1-2 inches or larger onions cut into wedges

Colorful red, yellow, orange, and green Bell peppers

Yellow and Green Zucchini - 6-7 inch long ones work the best and cut into 1 inch thick slices

Small Japanese style eggplant cut into 1 inch thick slices

Cherry tomatoes, mushrooms, and  anything else that you can poke onto a skewer and have cook in a similar time.


1. Chop all of the selected veggies into pieces of 1-2 inches except for the onions and cherry tomatoes. 

2. Skewer the veggies alternating between varieties until the skewer is full.

3. Brush on The Art of Good Food's  Chile-Lime, Tucany Garden, or Shiitake-Sesame Dressing Mix and they are ready for the grill.

4. The grill should be hot and the cooking quick so that the veggies retain just a little of their crunch.  This might take a little practice.

5. Roast the veggie kabobs, applying more of the dressing and rotating until they are roasted on all sides.

6. Remove from the grill to a platter and serve immediately with some rice or pasta.

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