Grilled Brussel Sprout Kabobs
Author Notes: If it can go on stick, it can be grilled! —Tiffany
Serves 5
-
20
Brussel Sprouts
-
1
Bell Pepper
-
1/2
Spanish Onion
-
2
tablespoons Extra Virgin Olive Oil
-
1
teaspoon Garlic Powder
-
5
dashes Black Pepper
- Lightly Steam Brussel Sprouts (they should be firm, but able to poke with fork)
- Let cool slightly before placing onto skewers with Diced Red Peppers & Spanish Onions.
- Lightly sprinkle with Extra Virgin Olive Oil & a Dash of Garlic Powder & Black Pepper.
- Grill until slightly charred.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish
More Great Recipes:
Vegetable|Side|Gluten-Free|Grill & Barbecue|Vegan|Vegetarian|Summer
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