This quick recipe is bursting with color and texture, featuring charred corn, red onion, bell pepper, zucchini, and tomatoes. Perfect for dairy-free and gluten-free diets!
Cut all the ingredients to approximately the same size to cook the vegetables evenly.
Alternate the veggies so you have two pieces of each vegetable on each skewer.
Spritz the kabobs with olive oil and season with salt. Then place them on the grill and cook for 10 minutes, turning frequently.
Combine BBQ sauce and water in a small bowl. The last minute of cooking, brush the sauce on the veggies and turn once again.
Serve as a vegetarian main dish, or as a simple side dish to your favorite entree.