| 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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