nutritional information

Per Serving (3 kebabs and 1/2 cup relish):

  • Calories: 247
  • Protein: 5 g
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Carbohydrates: 20 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Fiber: 3 g
  • Sugar: 9 g
Vegan Gluten-Free

Summer Veggie Kebabs with Fresh Corn Relish

Summer Vegetable Kebabs with Fresh Corn Relish

Serves 4

30 minutes or fewer

Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.
Corn Relish
  • 1 Tbs. olive oil
  • 1 medium yellow tomato, diced (⅔ cup)
  • 1 large ear corn, kernels removed (1 ⅓ cups kernels)
  • 1 ½ Tbs. white balsamic or white wine vinegar
  • ¼ tsp. dry mustard powder
  • 2 Tbs. coarsely chopped fresh basil
  • ¼ cup olive oil
  • 2 Tbs. white balsamic or white wine vinegar
  • ¾ tsp. dry mustard powder, divided
  • 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
  • 1 medium zucchini, halved and cut into 12 slices
  • ½ small red onion, cut into 12 chunks
  • 12 whole cremini mushrooms
  • 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.

July/August 2013 p.32

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This recipe got rave reviews from my husband and our guests! Our friends are vegans and this was the perfect recipe. The simplicity of the vinaigrette pairs wonderfully with the earthiness of the grilled veggies. The corn relish was amazing! I served this with couscous and it all made a fantastic meal. I highly recommend!

Jenn - 2014-07-21 17:43:04

Loved it!!

flowerby - 2013-09-13 15:20:29

Absolutely Delicious! I made this exactly as the recipe called for and it was DELICIOUS! I got raved reviews from my guests. The vegetable Kabobs came out just the way I like it, al dente. The corn relish - Tastes like good, old fashioned, freshly-made corn relish and has the right balance of sweetness from the corn and tartness from the wine vinegar and mustard spice. I wouldn't change a thing! The Couscous was a perfect added combination to complete this wonderful tasty meal. Thank you so much for sharing This will be my Kabob stable recipe!

Corrine Davis - 2013-06-26 21:52:56