The Family Home Blog

Easy Dinner: Vegetable Kabobs with Homemade Ranch Dressing

Apr 28, 2015
Alison Lewis

Are you trying to get your kids to eat more fruits and vegetables? Well you’re in luck because these Vegetable Kabobs with Homemade Ranch Dressing have been a winner at my house. Simply choose some of your family’s favorite vegetables, season them and put them on skewers. For the seasoning, I used Ranch mix with olive oil for the marinade, and also made a yogurt ranch dip to go with them. You can use store-bought Ranch if you have it, but if you have time the recipe for homemade ranch is easy (see below). Just combine all the ingredients and store covered in the refrigerator until ready to use.

Vegetable Kabobs with Homemade Ranch 

Vegetable Kabobs with Homemade Ranch Dressing

Prep: 25 minutes
Cook: 5 minutes
Yield: 6 servings


1 (6-ounce) container nonfat plain Greek yogurt
5 tablespoons nonfat buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoons fresh chives, chopped
1/4 teaspoon grated lemon zest
2 1/4 teaspoons Ranch seasoning mix, divided
2 tablespoons olive oil
1 large zucchini, cut into 1/2-inch slices
1 large yellow squash, cut into 1/2-inch slices
1 pint cherry tomatoes
1 medium red bell pepper, seeded and cut into 1/2-inch slices
1 small purple onion, cut into 1/2-inch slices
8 (6-inch) metal or wooden skewers*  


For the Ranch dressing, in a small bowl, whisk together yogurt, buttermilk, parsley, chives, lemon zest and 2 teaspoons seasoning mix. Cover and refrigerate until ready to serve.

In a separate bowl combine olive oil and remaining Ranch-seasoning mix; set aside.

Preheat broiler to high.

Thread zucchini, squash, tomatoes, bell pepper and onions on skewers. Brush evenly with olive oil mixture. Place skewers on a lightly greased rack of a broiler pan.

Broil vegetable skewers 4 to 6 inches from heat 5 minutes or until golden, turning once.

*Safety Note: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.  

Testing note: If fat grams are too high, decrease the amount of olive oil used slightly.

Photo courtesy of Alison Lewis

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