Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections.
Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn.
Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies.
Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4|
|Calories from Fat: 118 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 30.5mg||9 %|
|Sodium 105mg||4 %|
|Potassium 1016.3mg||27 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 33.3g|
|Protein 6.6g||9 %|
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Calories per serving: 277
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