Veggie Kabobs
2 ears of corn, sliced into 2-inch (5-cm) pieces 3 bell peppers, cut into 2-inch (5-cm) pieces 24 sweet grape tomatoes 2 zucchini, cubed 2 yellow squash, cubed 2 medium onions, sliced into wedges 8 skewers teriyaki sauce to taste
Boil the corn in a saucepan for 12 minutes. Drain. Thread all the vegetables evenly onto skewers and place on the grill over medium-high heat for 25 minutes, basting regularly with teriyaki sauce.
