Grilled Veggie Kabobs
4

Serves 4

To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.

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    Ingredients: 
    • 3/4 pound small new potatoes, cut in half
    • 2 medium zucchini or yellow summer squash, cut in half lengthwise
    • 1 large onion, cut into 1/2-inch thick pieces
    • 1 green bell pepper, cut into 1-inch strips
    • 1 yellow bell pepper, cut into 1-inch strips
    • 1/2 pound mushrooms, quartered
    • 1/3 cup of your favorite salad dressing
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    Method: 

    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. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dressing. Grill for another 3 to 4 minutes until done.

    Nutritional Info: 
    Per Serving:180 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 27g carbohydrate (5g dietary fiber, 7g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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