- 5 cobs of sweet corn (shucked)
- 3 zucchini
- 1 large red bell pepper
- 1 large red onion
- 8 ounces mini red potatoes (washed)
- 8 ounces mushrooms
- 1/2 cup olive oil
- 1/8 cup Weber’s garlic parmesan seasoning
- 12 thick wooden skewers or metal skewers
Preheat grill to medium-low heat (around 325 degrees).
Cut corn into 1 ½ inch rounds. Cut zucchini into 1 inch rounds. Cut the bell pepper and onion into 1 ½ inch square pieces. If you don’t have mini red potatoes, cube red potatoes into 1 ½ inch pieces.
Work the vegetables onto the skewers.
Mix olive oil and garlic parmesan seasoning in a small bowl and set aside.
Grill for 15 minutes, dry (rotating skewers every 3 minutes). Brush with the olive mixture and grill for an additional 5 minutes.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.