Chili-Rubbed Grilled Vegetable Kabobs

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chili-Rubbed Grilled Vegetable Kabobs."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chili-rubbed-grilled-vegetable-kabobs-recipe.htm>  07 October 2008.

Chili-Rubbed Grilled Vegetable Kabob Photo
Chili-Rubbed Grilled Vegetable Kabob
Yield: Makes 4 servings
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Ingredients:
2
ears fresh corn on the cob, husked

1
medium sweet or red onion, cut through core into 12 wedges

1
red bell pepper, cut into 12 (1-inch) chunks

1
yellow bell pepper, cut into 12 (1-inch) chunks

1
green bell pepper, cut into 12 (1-inch) chunks

2
tablespoons olive oil

1
teaspoon seasoned salt

1
teaspoon chili powder

1/2
teaspoon sugar



Preparation:
1.
Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.

2.
Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.





This recipe appears in: Southwestern