| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Potatoes |
1 |
Servings |
INGREDIENTS
| 2 |
|
Corn; husked and washed |
| 2 |
|
6 inch zucchini; in 1" slice |
| 2 |
|
6 inch yellow squash in 1 " slices |
| 2 |
|
Red, yellow or green bell |
|
|
Peppers; in 2" pieces |
|
|
(or 3) |
| 2 |
lg |
Carrots; diag.-1/2" slices |
| 6 |
|
Tiny whole new red potatoes |
|
|
Whole cherry tomatoes |
|
|
Whole mushrooms |
| 1/2 |
c |
Butter, margarine or olive oil |
| 1 |
pk |
Taco seasoning mix |
INSTRUCTIONS
1. Husk and wash corn. Cut each ear in 3 or 4 pieces. Sprinkle with
water, wrap in foil and grill for 10 minutes. (Or parboil till almost
cooked.) 2. Peel and wash carrots. Slices on the diagonal so you have 1/2
inch "planks". Sprinkle with water, wrap in foil and place on grill for 10
minutes. (or par boil till not quite tender crisp.) 3. Wash potatoes,
sprinkle with water wrap in foil etc as above. 4. Clean and cut remaining
vegetables. Put veggies in a ziplock bag with the melted butter and taco
seasoning. 5. After corn, carrots and potatoes have cooked for 10 minutes,
quickly thread them onto skewers with the other vegetables. Put back on
grill. 6. Brush with remaining seasoning as they cook for 10 to 15 minutes.
7. When ready to serve, pour any remaining seasoning over top before eatin
**NOTE: Try also with Italian dressing, lemon pepper seasoning, basil her
butter, dry ranch dressing, cajun or cayenne butter.
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