| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Barbecue, Vegetables | 6 | Kabobs | |
INGREDIENTS
| 9 | sm | Red potatoes, halved |
| 18 | Fresh whole mushrooms | |
| 1 | sm | Zucchini, halved lengthwise, cut crosswise into 6 pieces |
| 1 | sm | Red bell pepper, cut into |
| 1 inch pieces | ||
| 1/2 | c | Purchased Caesar salad dressing |
INSTRUCTIONS
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@attcanada.net Source: Menus to Celebrate Spring. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 19, 1999
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