Grilled Vegetable Kabobs with Fajita Butter

Grilled Vegetable Kabobs: A healthy vegetarian skewer recipe loaded with fresh summer veggies and "fajita butter." A fabulous side dish for picnics!

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

• 5 ears fresh corn
• 3 zucchini
• 1 large red bell pepper
• 1 large red onion
• 8 ounces small brussels sprouts
• 8 ounces mushrooms
• 1/2 cup salted butter (1 stick)
• 1 packet fajita seasoning mix
• 2 tablespoons fresh lemon juice
• 12 thick wooden skewers or metal skewers

Directions

1. If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
2. Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
3. Melt the butter and whisk with the fajita seasoning mix and lemon juice.
4. If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
5. If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!