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Source: America's Favorite Food Associations

Skewered Vegetables
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Serves: 4
Prep Time: 45 minutes
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2 ears sweet corn, cooked (see instructions)
2 crookneck squash, cut crosswise into 1-inch slices
1 red bell pepper, quartered lengthwise, stem, core, and seeds removed
1 yellow bell pepper, quartered lengthwise, stem, core, and seeds removed
12 cherry tomatoes, large
2 tablespoons olive oil
grated lemon zest, from ½ lemon
3 tablespoons fresh lemon juice
2 teaspoons fresh thyme
1 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon white pepper




Cut large squash slices in half crosswise to equal 16 pieces total. Cut each red and yellow pepper quarter into 3 pieces to equal 12 red and 12 yellow pieces total. On 4 long metal or wooden skewers, alternately arrange squash, red and yellow peppers. Arrange 6 tomatoes each on 2 additional skewers. To make marinade, whisk together remaining ingredients. Lightly brush about half of marinade on all sides of vegetables; let stand about 1/2 hour or until ready to cook.

Light grill. Barbecue the squash-pepper kabobs on grill 4 to 6 inches above glowing coals or on MEDIUM heat of gas barbecue for about 15 minutes until vegetables are just tender, turning and lightly brushing as needed with marinade. Cook corn chunks on grill for about 10 minutes turning frequently. Cook the tomato kabobs 4 to 5 minutes, or until just heated through, turning and lightly brushing with remaining marinade. Remove vegetables from skewers and lightly toss together with corn chunks in serving bowl. Sprinkle with chopped Italian or curly parsley, if desired.

To precook corn in microwave oven: Remove husks and silk from corn. Cut each ear into 4 chunks. Place corn chunks into covered 1 1/2-quart glass casserole with 2 tablespoons water. Microwave at HIGH (100%) power for 4 minutes. Let stand, covered, while preparing other vegetables.





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