Chili-Rubbed Grilled Vegetable Kabob
YIELD Makes 4 servings
|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|
- 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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