LEMONY VEGETABLE KABOBS WITH BUTTER SAUCE

Lemony Vegetable Kabobs with Butter Sauce image

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Number Of Ingredients 18

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3 medium ears sweet corn, cut into 1/2-inch slices
2 large red onions, cut into wedges
2 medium zucchini, cut into 3/4-inch slices
2 medium sweet red peppers, cut into 1-inch pieces
1 pound large fresh mushrooms
1-1/2 cups cherry tomatoes
1/2 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
2 teaspoons white wine vinegar
1 teaspoon salt
1/4 teaspoon pepper
SAUCE:
3/4 cup butter
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
1 teaspoon dried parsley flakes
1/2 teaspoon salt

Steps:

In a large saucepan, bring 6 cups water to a boil. Add corn; cook, uncovered, 3 minutes. Drain and immediately drop into ice water. Drain and pat dry., Divide corn and remaining vegetables between two large resealable plastic bags. In a small bowl, whisk oil, lemon juice, garlic, vinegar, salt and pepper until blended. Pour half of the marinade into each bag; seal bags and turn to coat. Refrigerate 8 hours or overnight., On 10 metal skewers, alternately thread vegetables. In a small saucepan, melt butter; stir in remaining ingredients., Brush kabobs with some of the sauce. Grill, covered, over medium heat 10-12 minutes or until peppers and onions are crisp-tender, turning and basting occasionally with remaining sauce.

Nutrition Facts :