Broiled Squash Kabobs Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Ingredients
| Zucchini | 2 Medium | |
| Yellow squash | 2 Medium | |
| Cherry tomatoes | 12 | |
| Onions | 1 Can (10oz), drained | |
| 6 pitted large ripe olives | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
Directions
Place vegetables in 13 x 9 x 2-inch baking dish.
Mix remaining ingredients; pour over vegetables.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 20 minutes before serving, remove vegetables, reserving marinade.
Alternate zucchini, yellow squash, tomatoes, onions and olives on six 12-inch metal skewers.
Place kabobs crosswise on ungreased 15 1/2 X 10 1/2 X 1-inch jelly roll pan; brush with marinade.
Set oven control to broil and/or 550°.
Broil with tops 3 to 4 inches from heat until light brown, about 7 minutes.
Turn; brush with marinade.
Broil until squash is tender, about 5 minutes longer.
Mix remaining ingredients; pour over vegetables.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 20 minutes before serving, remove vegetables, reserving marinade.
Alternate zucchini, yellow squash, tomatoes, onions and olives on six 12-inch metal skewers.
Place kabobs crosswise on ungreased 15 1/2 X 10 1/2 X 1-inch jelly roll pan; brush with marinade.
Set oven control to broil and/or 550°.
Broil with tops 3 to 4 inches from heat until light brown, about 7 minutes.
Turn; brush with marinade.
Broil until squash is tender, about 5 minutes longer.
Chef
