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Culinary arts instructor Jason Pauley makes mouth-watering kabobs perfect for a summer party. First, slice vegetables into chunks and slide them onto wood skewers. Pauley suggests onions, yellow squash, zucchini, tomatoes, and peppers (green, yellow, and red), with mushrooms added at each end of the skewers as stoppers and to add flavor. Place them on the grill for 3 to 4 minutes on each side, adding Italian dressing and seasoned salt for flavor. Kabobs make a great side dish, but can also become the main meal when chicken, shrimp, beef, or other kinds of meat are added. Pauley emphasizes that kabobs are a healthy dish to serve at a barbecue or dinner party because they are low in fat, sugar, and carbohydrates.

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