Children seem to enjoy kabobs, especially these. Change them up with anything you have on hand, such as over brown rice or couscous with a green salad.  Try to cut vegetables all about the same size for even cooking. The number of skewers you will be making will determine the amount of vegetables you will need. One vegetable will usually get you about eight pieces.  

•  Onions or small boiling onions 
•  Zucchini or yellow squash
•  Mushrooms
•   Any color bell peppers
•   Hot peppers can be added for flavor (optional)
•   Cherry tomatoes
•   Corn on the cob, cut into 2” pieces
•   Fennel bulb
•   Small red potatoes, precooked

Dressing for Kebobs

•  Olive Oil
•   White balsamic vinegar or your choice
• 1 clove garlic, minced
•   Salt and pepper, to taste
• Grill seasoning (optional) 
•   Red pepper flakes (optional)

 Place cut vegetables on skewers. Mix olive oil, vinegar, garlic salt, pepper, grill seasoning or red flakes together. Brush on vegetable skewers. Cook on grill until tender crisp. Remove from skewers and serve.