Chipotle Grilled Vegetable Kabobs
Ingredients
- 8 ounces white button mushrooms
- 1 green bell pepper ⓘ
- 1 red bell pepper ⓘ
- 1 yellow bell pepper
- 1 white onion ⓘ
- 2 small yellow squash ⓘ
- 2 small zucchini ⓘ
- 4 -5 tablespoons olive oil ⓘ
- 3 tablespoons butter, Melted
- 2 chipotle chiles in adobo, finely chopped
- salt and pepper ⓘ
- 2 cups cooked white rice
- flat leaf parsley, chopped ⓘ
Instructions
- Slice peppers, onion, squash, zucchini to fit on skewers.
- Arrange all the vegetables on skewers.
- In a small bowl, mix melted butter, chipotle, and olive oil.
- Brush kabobs in one thin even coat.
- Salt and pepper to taste.
- Meanwhile, cook 2 cups white rice according to directions.
- When done, add butter and chopped parsley, allow butter to melt and stir well to mix.
- Grill kabobs over hot 450-500 degree flame until well done with some blackened edges, and all vegetables are tender.
- Baste frequently during cooking with the chipotle mix.
- Serve vegetables over the rice and enjoy!
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).