Recipes and Cooking BBQ & Grilling Grilled Vegetables Vegetable Kabobs 4.3 (6) Add your rating & review Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you'll have a side dish recipe that's scrumptious when served with grilled chicken, pork, or steak. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 8 mins Grill Time: 10 mins Total Time: 38 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 medium potatoes, quartered 2 small red onions, each cut into 4 wedges or 8 red boiling onions 8 baby squash (such as zucchini and/or yellow summer squash) 8 medium fresh mushrooms 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces ¼ cup bottled oil-and-vinegar salad dressing 2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ⅛ teaspoon salt ⅛ teaspoon black pepper Directions In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings. TO BROIL: Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Rate it Print Nutrition Facts (per serving) 75 Calories 4g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 75 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Sodium 145mg 6% Total Carbohydrate 9g 3% Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.