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)

Instructions

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

These rainbow kabobs include purple-blue beets, green Brussels sprouts, yellow pear tomatoes, orange peppers, orange sweet potatoes, red grape tomatoes, and white onions. (View larger image.)

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!