Recipe information
Yield
Makes 6 servings
Ingredients
6 tablespoons (3/4 stick) butter
1/4 teaspoon saffron threads
3 medium zucchini, each cut crosswise into 6 rounds
2 large red bell peppers, stemmed, seeded, cut into 1/2-inch squares
1/2 red onion, cut into 1-inch pieces
2 ears fresh corn, each cut into 6 rounds
6 10-inch bamboo skewers, soaked in water 30 minutes, drained
Preparation
Step 1
Melt butter in heavy small skillet over medium heat. Stir in saffron. Cool 1 hour.
Step 2
Alternate 3 zucchini rounds, 3 red bell pepper squares, 3 red onion pieces, and 2 corn rounds on each skewer.
Step 3
Prepare barbecue (medium heat). Brush kebabs with all but 2 tablespoons saffron butter. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes. Brush with remaining butter.
