Mushroom, Potato and Veggie Kabobs

Ingredients

9 smalls red potatoes, halved
18 fresh whole mushrooms
1 small zucchini, halved lengthwise, cut crosswise into 6 pieces
1 small red bell pepper, cut into 1 inch pieces
1/2 cup purchased Caesar salad dressing

Preparation

1
Place potatoes in medium saucepan; cover with water.
2
Bring to a boil. Reduce heat to medium; cover and cook 10 to 15 minutes or until potatoes are tender. Drain.
3
In large bowl, combine cooked potatoes and all remaining ingredients; toss to coat. Spoon into resealable food storage plastic bag; seal bag.
4
Refrigerate 2 to 24 hours to marinate, turning occasionally.
5
When ready to grill, heat grill. Alternately thread vegetables on six 8 to 10 inch metal skewers; reserve marinade. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are crisp-tender, turning once and brushing with marinade. Discard any remaining marinade.

Tools

 



About

To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with marinade.

Yield:

6.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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