TLC Cooking "Chili-Rubbed Grilled Vegetable Kabobs"

Chili-Rubbed Grilled Vegetable Kabobs

Chili-Rubbed Grilled Vegetable Kabob

YIELD Makes 4 servings
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INGREDIENTS

2	ears fresh corn on the cob, husked
1	medium sweet or red onion, cut through core into 12 wedges
1	red bell pepper, cut into 12 (1-inch) chunks
1	yellow bell pepper, cut into 12 (1-inch) chunks
1	green bell pepper, cut into 12 (1-inch) chunks
2	tablespoons olive oil
1	teaspoon seasoned salt
1	teaspoon chili powder
1/2	teaspoon sugar

PREPARATION:

Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.
Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.

This recipe appears in: Southwestern

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