3 medium zucchini, each cut crosswise into 6 rounds
2 large red bell peppers, stemmed, seeded, cut into 1/2-inch squares
1/2 red onion, cut into 1-inch pieces
2 ears fresh corn, each cut into 6 rounds
6 10-inch bamboo skewers, soaked in water 30 minutes, drained
Directions
Melt butter in heavy small skillet over medium heat. Stir in saffron. Cool 1 hour.
Alternate 3 zucchini rounds, 3 red bell pepper squares, 3 red onion pieces, and 2 corn rounds on each skewer.
Prepare barbecue (medium heat). Brush kebabs with all but 2 tablespoons saffron butter. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes. Brush with remaining butter.
