Grilled Fajita Vegetable Skewers

• Produce

  • 8 oz Brussels sprouts, small
  • 8 oz Mushrooms
  • 1 Red bell pepper, large
  • 1 Red onion, large
  • 3 Zucchini, average sized

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 packet El paso fajita seasoning mix, Old

• Nuts & Seeds

  • 5 Corn cobs, fresh

• Dairy

  • 1 stick Butter, salted

• Other

  • 12 Thick wooden skewers or metal skewers

Found on aspicyperspective.com

Ingredients

• 5 fresh corn cobs
• 3 average sized zucchini
• 1 large red bell pepper
• 1 large red onion
• 8 ounces small brussels sprouts
• 8 ounces mushrooms
• 1 stick salted butter (1/2 cup)
• 1 packet Old El Paso Fajita Seasoning Mix
• 2 tablespoons fresh lemon juice
• 12 thick wooden skewers or metal skewers

Directions

• If using wooden skewers, soak them in water at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F. Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1 inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern. Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice. If using metal skewers: Grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill. If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!