Grilled Garden Kabobs

• 2 ears corn-on-the-cob, husked, each cut into 3 pieces
• 3 medium zucchini, each cut into 4 pieces
• 1 large onion, cut into 12 wedges
• 12 large fresh mushroom caps
• 2 red or green bell peppers, cut into 2-inch pieces
• 6 cherry tomatoes
• 6 (12-inch) metal skewers
• 1/2 cup Land O Lakes Fresh Buttery Taste Spread, melted
• 1 1/2 teaspoons chopped fresh chives*
• 1 1/2 teaspoons chopped fresh dill**
• 1/8 teaspoon garlic salt
• 1/4 teaspoon lemon juice

1. Heat 1 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 hot coals.
4. Bring enough water to cover corn to a full boil in 2-quart saucepan over medium-high heat.
5. Add corn; return water to full boil.
6. Cover; continue boiling 5-8 minutes or until corn is tender.
7. Drain; set aside.
8. Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.
9. Stir together all spread ingredients in bowl.
10. Place kabobs onto grill over drip pan.
11. Cover; grill, turning and rotating kabobs occasionally, 10 minutes.
12. Continue grilling, turning and brushing with spread occasionally, 8-12 minutes or until vegetables are crisply tender.
13. Using oven mitts, add corn (skewer through center of cob) and tomato to each kabob.
14. Continue grilling 2-3 minutes or until corn and tomato are heated through.

corn, zucchini, onion, mushroom caps, red, tomatoes, metal skewers, fresh chives, fresh dill, garlic salt, lemon juice

Taken from www.landolakes.com/recipe/1930/grilled-garden-kabobs (may not work)