Veggie shish kebobs

Yield: 1 Recipe

Measure Ingredient
¾ pounds Small new potatoes cut in half
2 mediums Zucchini cut in half lengthwise
1 large Onion cut into 1/2" thick pieces
1 Green bell pepper cut into 1" strips
1 Yellow bell pepper cut into 1" strips
½ pounds Mushrooms, quartered
⅓ cup Salad dressing (your favorite variety)

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 and brush them generously with salad dressing. Grill for 3 minutes and turn the vegetables over, brushing them with extra salad dressing. Grill for another 3-4 minutes until done.

Nutritional Info Per Serving: Protein: 4½ gr. (8%); Carbohydrates: 29 gr. (47%); Fat: 12 gr. (45%); Calories: 213; Sodium: 173 mg.; Cholesterol: 0 mg. Exchanges: 1 bread, 2 vegetable, 1½ fat Serves 4 Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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