Vegetable Kebabs with Smoked Paprika
- 3 medium zucchini, trimmed, each cut crosswise into 6 rounds
- 2 large red bell peppers, cut into 1⁄2-inch squares
- 1⁄2 red onion, cut into 1-inch pieces
- 2 ears of fresh corn, husked, each cut into 6 rounds
- 3 Tbsp olive oil
- 1 tsp smoked paprika
- 1⁄2 tsp garlic powder
- Salt and freshly ground black pepper
- Soak six 10-inch bamboo skewers in water for 30 minutes.
- Alternate 3 zucchini rounds, 3 bell pepper squares, 3 onion pieces, and 2 corn rounds on each skewer.
- Whisk oil, paprika, garlic powder, and salt and pepper to taste in a small bowl
- Preheat grill to medium heat. Brush kebabs with oil-spice mixture.
- Grill until vegetables are tender and brown, turning frequently, about 20 minutes.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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