Garden Vegetable Kabobs

This is a great recipe for entertaining! Serve with burgers, grilled fish or meat...or as part of a vegetarian meal.


  • 1 dry pint cherry tomatoes 340 g
  • 1 bunch broccoli, cut into florets 250 g
  • 1 red onion, sliced thickly
  • 1 medium zucchini, sliced thickly
  • 1 red pepper and 1 green pepper, sliced thickly
  • 2 lemons, juiced
  • 2 cloves garlic, minced
  • Cracked black pepper, to taste
  • 12 Wooden skewers, soaked in water

    Blanch the broccoli by dropping into boiling water for one minute, then plunging into cold water to stop the cooking process. Thread vegetables on skewers. Combine lemon juice, garlic and pepper. Reserving half the marinade, brush kebabs with remaining marinade. Preheat grill and brush with oil. Grill kebabs, turning and brushing with reserved marinade frequently, approximately 8 - 10 minutes or until vegetables are tender crisp.

    Makes 12 kebabs.

    Tip: For more flavor, marinate kabobs overnight. Storage tip: Store kabobs in refrigerator for up to three days.