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.
2 zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch-thick slices
1 large white or yellow onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1/2 pound button or cremini mushrooms, quartered
1/3 cup prepared Italian-style of other vinaigrette salad dressing
Prepare a grill for medium-high heat cooking. Thread potatoes, squash, onion, bell peppers and mushrooms alternately onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.) Brush vegetables generously with salad dressing.
Grill vegetables for 3 minutes, then turn them over and brush with more salad dressing. Grill until tender, 3 to 4 minutes more. Transfer skewers to a platter and serve.
Per Serving:180 calories (60 from fat), 7g total fat, 1g saturated fat, 170mg sodium, 27g carbohydrates, (5 g dietary fiber, 8g sugar), 6g protein.
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.