Yellow Squash Kabobs
You can use either yellow crookneck or the straight variety of this summer squash for these yellow squash kabobs. Smaller squash will be more tender and cook more quickly.
Bamboo skewers are fine to use if they are soaked in water for a half hour or so before grilling. Otherwise the bamboo will go up in smoke.
Four yellow squash
One medium white onion
Two medium red potatoes
Fresh parsley, finely chopped
Preparing the Squash Kabobs
Cut the vegetables into pieces about one inch square. Leave the skin on the squash and the potatoes. Skewer the veggie chunks, then coat with olive oil and season with the salt and pepper.
Grill over medium heat for a couple of minutes per side (two sides) and then brush with the Italian dressing. Continue grilling for another two to four minutes per side. Remove to a plate and top off with the chopped parsley.
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