Ingredients:
2 large ears of NH corn
1 1/2 red onions (cut into 6 wedges)
1 yellow pepper (cut into 12 1-inch pieces)
1 red pepper (cut into 12 1-inch pieces)
1 NH zucchini (cut into 12 slices)
12 cherry tomatoes
olive oil spray
3/4 of a teaspoon of salt
3 tablespoons of Barbecue Sauce
1 tablespoon of water
Directions:
- Soak wooden skewers for 1 hour.
- Cut small ends off of the corn.
- Cut each ear of corn into 6 chunks.
- Arrange the skewers, alternating each veggie so that they have 2 pieces of every vegetable on each skewer.
- Spritz each skewer, completely, with olive oil and season with salt and pepper.
- Preheat the grill to medium-high heat.
- Combine the barbecue sauce and the water in a small bowl.
- Place the kabobs on the grill and cook, turning often, until the vegetables are slightly charred and tender.
- Brush the barbecue sauce on the veggies the last minute of cooking.
Credit: https://www.skinnytaste.com
ENJOY!