Rainbow Veggie Kabobs

• Vegan
• Gluten free

• Produce

  • 1 Purple potatoes
  • 1 Red bell peppers
  • 1 Yellow bell peppers
  • 1 Yellow squash
  • 1 Zucchini

Found on carrieelle.com

Description

Ingredients

• Purple Potatoes, Shallots or red onions (we used all three!)
• Zucchini
• Yellow Bell Peppers
• Yellow Squash
• Red Bell Peppers

Directions

• Wash and slice your veggies. Make sure the potatoes arent too thick or they will take longer to cook than the veggies.
• Put all the veggies in a large mixing bowl. Coat with a generous amount of olive oil. Add sea salt, garlic powder, and ground peppercorn to taste. Toss in bowl so everything is evenly coated.
• Light your grill and set to medium high heat.
• Stick your veggies on the skewers. I went in this order: potato or onion, zucchini, yellow pepper, squash, red pepper - and then repeated again on each skewer.
• Place kabobs on the grill directly over heat and turn every 5-7 minutes or so. The oil might drip and cause the flame to flare up - if this happens, turn the heat down until this subsides and then turn it back up again. Cook for 15-20 minutes until potatoes can be easily pierced with a toothpick or fork. Remove from grill, let cool a few minutes, and enjoy.