Grilled Veggie Kabob

Serves 4

To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you’ll finish them on the grill.

Ingredients:
3/4 pound small new potatoes, cut in half
2 medium zucchini or yellow summer squash, cut in half lengthwise
1 large onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1/2 pound mushrooms, quartered
1/3 cup of your favorite salad dressing

Directions:
If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring.  Parboil potatoes until done but still firm.  Thread vegetables alternately on skewers.  Brush generously with salad dressing.  Grill for 3 minutes; turn vegetables over, brushing with extra salad dress.  Grill for another 3 to 4 minutes until done.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s