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