Download: Rainbow Vegetable Kabob Activity

Overview: Celebrate the garden with colorful kabobs of seasonal vegetables.

Materials:

• At least one vegetable representing the colors red, orange/yellow, green, blue/purple, and white
• Kabob skewers (wooden or metal)
• Italian dressing (or marinade combination of your choice)

Approximate Time to Complete: 30 – 45 minutes

Location: Indoor or Outdoor

Ages: All ages

Season: Spring through Fall

Instructions:

1. 1. Collect a variety of fresh vegetables in a rainbow of colors. If possible, choose locally grown and harvested produce so your young gardeners begin to understand the seasonality of fruits and vegetables. Here are some suggestions for a fall harvest-inspired rainbow kabob:
      Red: beets, red potatoes
      Yellow/Orange: carrots, squash, pumpkin, sweet potatoes
      Green: broccoli, zucchini, cabbage, green onions, Brussels sprouts
      Blue/Purple: purple cabbage, purple onions, purple potatoes
      White: turnips, potatoes, cauliflower, white onions

      Additional rainbow vegetable ideas include:
      Red: tomatoes, peppers
      Yellow/Orange: peppers, corn
      Green: peppers
      Blue/Purple: eggplant
      White: mushrooms

1. Clean all vegetables in cold running water and rinse/dry. Remove peel if applicable.
2. Cut vegetables into bite-sized pieces and then skewer them onto wooden or metal kabob sticks. Note: Vegetables will cook more evenly if you place one type on each skewer, as shown.
3. Place kabobs in a dish and brush with the Italian dressing (or other marinade of your choice – there are lots of great recipes out there).
4. Roast in the oven or grill until tender.
5. Enjoy your harvest! Talk about the benefits of eating a rainbow every day!