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)
Instructions
- 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:Â 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:Â turnips, potatoes, cauliflower, white onions
Additional rainbow vegetable ideas include:
Red: tomatoes, peppers
Yellow/Orange: peppers, corn
Green: peppers
Blue/Purple: eggplant
White: mushrooms
- Clean all vegetables in cold running water and rinse/dry. Remove peel if applicable.
- 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.
- 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).
- Roast in the oven or grill until tender.
- Enjoy your harvest! Talk about the benefits of eating a rainbow every day!
Related Resources
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