½ cup unsalted butter, melted
½ tsp garlic salt
1 tbsp Italian seasoning
1 tbsp lemon juice
2 pcs zucchini, (10 oz) sliced into thick rings
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges
1 red onion, sliced into large cubes
4 ears corn, shucked and cut into thick rings
olive oil , for brushing
fresh parsley, chopped, for garnish (optional)
Preheat the oven to 365 degrees F.
Arrange alternating pieces of corn cobs, red bell pepper, onion, yellow bell pepper, and zucchini on 4 skewers. Set aside.
Combine the garlic salt, Italian seasoning, lemon juice, and butter in a bowl.
Brush the roasting tray with olive oil then place your assembled skewers.
Brush the skewers with the butter mixture on all sides.
Roast the vegetables for 20 minutes or until they are golden brown but still tender. Baste frequently with the butter mixture while roasting.
Garnish with chopped parsley, serve immediately, and enjoy!
Choose ear corns with vibrant green moist husks as this means that the corn is fully ripe and sweet.
Sugar: 11g
:
Calcium: 41mg
Calories: 329kcal
Carbohydrates: 27g
Fat: 25g
Fiber: 4g
Iron: 1mg
Potassium: 687mg
Protein: 5g
Saturated Fat: 5g
Sodium: 583mg
Vitamin A: 2453IU
Vitamin C: 123mg
