Mushroom, potato and veggie kabobs

Yield: 6 Kabobs

Measure Ingredient
9 smalls Red potatoes, halved
18 \N Fresh whole mushrooms
1 small Zucchini, halved lengthwise, cut crosswise into 6 pieces
1 small Red bell pepper, cut into
\N \N 1 inch pieces
½ cup Purchased Caesar salad dressing

Grill directions: Place potatoes in medium saucepan; cover with water.

Bring to a boil. Reduce heat to medium; cover and cook 10 to 15 minutes or until potatoes are tender. Drain.

In large bowl, combine cooked potatoes and all remaining ingredients; toss to coat. Spoon into resealable food storage plastic bag; seal bag.

Refrigerate 2 to 24 hours to marinate, turning occasionally.

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. Note: 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 kabobs Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 19, 1999

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