Ribbon Vegetable Kabobs

Ribbon Vegetable Kabobs
  • Prep Time: 15
  • Total Time: 35
  • Servings: 8

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About this Recipe

Delicious vegetable kabobs threaded with bacon!


4 Red or white new potatoes, quartered
16 Slices Schneiders® Bacon
4 Onions, quartered
2 Small zucchinis, cut into 8 pieces
1 Large red pepper, cut into 16 pieces
16 Medium mushrooms
1/4 cup (60 mL) Melted butter
2 tbsp (30 mL) Lemon juice
2 tbsp (30 mL) Chopped fresh herbs (rosemary, thyme, sage)
1/2 (2 mL) Freshly ground pepper


PREHEAT oven to 400°F (200°C).

BOIL potatoes for about 5 minutes. Remove from heat and place under cold running water until cool enough to handle.

ASSEMBLE skewers by placing one of each vegetable onto a 6-8” (15-20 cm) skewer with one slice of bacon threaded between each vegetable back and forth in a ribbon-like manner. Spread the bacon and vegetables so there are gaps between each vegetable. (Kabobs can be refrigerated overnight at this point).

PLACE kabobs on a baking sheet lined with parchment paper. Bake in preheated oven for 15-20 minutes or until bacon is fully cooked.

COMBINE butter, lemon juice, herbs and pepper. Brush over kabobs and return to the oven for the last 5 minutes of cooking time.


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