• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vegetable Kabobs with Herb Butter

  • Recipe Submitted by on

Category: Vegetables, Low Fat

 Ingredients List

  • 1 sm Yellow summer squash;
  • -quartered
  • 1 sm Zucchini; quartered
  • 1 sm Japanese eggplant; quartered
  • 3 md New red potatoes; halved
  • 1 Red bell pepper; quartered
  • 1 Green bell pepper; quartered
  • 8 Cloves garlic; halved
  • 4 Shallots; halved lengthwise
  • 1 tb Butter or margarine; melted
  • 2 ts Fresh rosemary; minced
  • 1/2 ts Salt
  • 1/2 ts Freshly ground black pepper
  • 4 Sprigs fresh rosemary;
  • -optional
  • 4 c Hot cooked rice


Review: "An enticing entree for a summer lunch or supper, these kabobs are
based with fresh rosemary butter. You can bake at 450F as directed, or
prepare the packets on the grill, in the foil; cover and cook for about 35

Place a 12" X 18" double thickness of aluminum foil on the work surface.
Lightly e coat with no-stick spray.

SKEWERS: Use metal or use bamboo (soak first). Thread the vegetables on 4
long metal skewers, alternating the yellow squash, zucchini, eggplant,
potatoes, red peppers and green peppers with garlic and shallots. Lay the
skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black
pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs
and brush the other side.

Fold the long sides of the foil together making several folds to encase the
food snugly. Fold the ends closed to enclose securely (the end of the
skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the
potatoes are soft. Be careful of escaping steam when opening the packet.
Serve with the rice.

15 minutes attention; 50 minutes total. Per serving: 382 calories, 3.9 g.
total fat (9%)

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