Rainbow Vegetable Kabob
Celebrate the garden with colorful kabobs of seasonal vegetables.
At least one vegetable representing the colors red, orange/yellow, green, blue/purple, and white
Kabob skewers (wooden or metal)
Italian dressing (or marinade combination of your choice)

Approximate Time to Complete:
30 – 45 minutes

Indoor or Outdoor

Ages: All ages

Spring through Fall


Collect a variety of fresh vegetables in a rainbow of colors. If possible, choose locally grown and harvested produce so your young gardeners begin to understand the seasonality of fruits and vegetables.

Here are some suggestions for a fall harvest-inspired rainbow kabob:
        Red: beets, red potatoes
        Yellow/Orange: carrots, squash, pumpkin, sweet potatoes
        Green: broccoli, zucchini, cabbage, green onions, Brussels sprouts
        Blue/Purple: purple cabbage, purple onions, purple potatoes
        White: turnips, potatoes, cauliflower, white onions

Additional rainbow vegetable ideas include:
        Red: tomatoes, peppers
        Yellow/Orange: peppers, corn
        Green: peppers
        Blue/Purple: eggplant
        White: mushrooms
These rainbow kabobs include purple-blue beets, green Brussels sprouts, yellow pear tomatoes, orange peppers, orange sweet potatoes, red grape tomatoes, and white onions.

Clean all vegetables in cold running water and rinse/dry. Remove peel if applicable.
Cut vegetables into bite-sized pieces and then skewer them onto wooden or metal kabob sticks. Note: Vegetables will cook more evenly if you place one type on each skewer, as shown.
Place kabobs in a dish and brush with the Italian dressing (or other marinade of your choice – there are lots of great recipes out there).
Roast in the oven or grill until tender.

Enjoy your harvest! Talk about the benefits of eating a rainbow every day!

Download: Rainbow Vegetable Kabob Activity
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