Rating: 3.5 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 13 Ratings

This veggie kabob recipe is a bit like a panzanella salad on a stick. Zucchini, mushrooms, and cherry tomatoes stack up with bread cubes for this grilled appetizer.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
3 mins
28 mins


Ingredient Checklist


Instructions Checklist
  • Place bread cubes in a large bowl. In a small bowl combine oil, lemon juice, garlic salt, and herb-pepper seasoning. Drizzle half of the oil mixture over bread cubes; toss gently to coat.

  • Using a vegetable peeler, cut zucchini lengthwise into long, thin ribbons until you reach the center seeds. Repeat on the other side. (Discard or save center piece of zucchini for another use.) In another large bowl combine zucchini ribbons, mushrooms, and cherry tomatoes. Drizzle with the remaining oil mixture; toss gently to coat.

  • On eight 10-inch metal skewers, alternately thread vegetables and bread cubes, threading the zucchini accordion-style and leaving 1/4-inch between all of the pieces.

  • For a charcoal or gas grill, place kabobs on the grill rack directly over medium heat. Cover and grill for 3 to 5 minutes or until vegetables are tender and bread is just starting to brown, turning once halfway through grilling.

Serving Suggestions:

Arrange the kabobs on mixed salad greens and drizzle with a reduced-fat vinaigrette, or serve the skewers with prepared hummus.

Nutrition Facts

169 calories; fat 8g; saturated fat 1g; carbohydrates 22g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 6g; vitamin a 847.9IU; vitamin c 23.3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 4mg; vitamin b6 0.2mg; folate 72.1mcg; sodium 379mg; potassium 556mg; calcium 30mg; iron 1.6mg.