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Summer-Vegetable Kebabs

Summer-Vegetable Kebabs

Nutrition Facts
  • cal. (kcal) 96
Summer-Vegetable Kebabs
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 14


  • Nonstick cooking spray
  • 2 ears corn, cut into 1-inch pieces
  • 2 small zucchini, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 1/2 cup cherry tomatoes
  • 4 mini bell peppers, cut in half lengthwise, seeds removed
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried thyme


  1. Coat the grill rack with cooking spray or line with foil; heat the grill to medium.
  2. Toss corn, zucchini and oil in a large bowl; add cherry tomatoes, peppers, salt and thyme and toss again.
  3. Thread vegetables on metal skewers and place on grill. Cook 5 minutes, or until underside has light grill marks; turn and cook 5 minutes more, or until zucchini is crisp-tender and vegetables have light grill marks on second side.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 96 cal., 4 g total fat (1 g sat. fat), 14 g carb. (3 g fiber), 3 g pro.