Mushroom, Potato and Veggie Kabobs
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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.

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.