Grilled Vegetable Kabobs

• 2 medium zucchini, each cut into 4 pieces
• 1 medium onion, cut into 8 wedges
• 8 large mushroom caps
• 1 red or green bell pepper, cut into 2-inch pieces
• 4 large cherry tomatoes
• 4 (12-inch) metal skewers
• 1/2 cup Land O Lakes Butter, softened
• 1 teaspoon chopped fresh dill weed*
• 1 teaspoon chopped fresh chives**
• 1 teaspoon lemon juice

1. Heat one side of gas grill on medium or charcoal grill until coals are ash white.
2. Place coals to 1 side in charcoal grill.
3. Make aluminum foil drip pan; place opposite heat.
4. To assemble kabobs, alternately thread zucchini, onion, mushrooms and peppers onto metal skewers.
5. Combine all butter baste ingredients in small bowl.
6. Place kabobs onto grill over drip pan.
7. Close lid; grill, turning occasionally and basting with butter mixture during last 10 minutes, until vegetables are crisply tender (30 to 40 minutes).
8. Using oven mitts, add tomato to each skewer during last 3 minutes of grilling.
9. *Substitute 1/2 teaspoon dried dill weed.
10. **Substitute 1/2 teaspoon dried chives.

zucchini, onion, mushroom caps, red, cherry tomatoes, metal skewers, butter, dill, fresh chives, lemon juice

Taken from www.landolakes.com/recipe/2099/grilled-vegetable-kabobs (may not work)