Grilled Vegetable Kabobs

Name: Grilled Vegetable Kabobs
Ingredients: 6 small, round, red potatoes; 12 medium size, fresh mushrooms; 12 cherry tomatoes; 1 large sweet red pepper, cut into 1 1/2-inch pieces; 1 large green pepper, cut into 1 1/2-inch pieces; 1/4 c. commercial oil-free Italian dressing; 2 Tbsp. chopped, fresh oregano; 1 Tbsp. chopped, fresh basil; 1 Tbsp. Dijon mustard; 1/2 tsp. coarsely ground pepper

10 ingredients

16 steps

Ingredients

6 small, round, red potatoes
12 medium size, fresh mushrooms
12 cherry tomatoes
1 large sweet red pepper, cut into 1 1/2-inch pieces
1 large green pepper, cut into 1 1/2-inch pieces
1/4 c. commercial oil-free Italian dressing
2 Tbsp. chopped, fresh oregano
1 Tbsp. chopped, fresh basil
1 Tbsp. Dijon mustard
1/2 tsp. coarsely ground pepper

Directions

1

Place potatoes in medium saucepan.
2

Add water to cover.
3

Bring to a boil.
4

Cover.
5

Reduce heat and simmer 12 minutes.
6

Drain well.
7

Cut each potato in half.
8

Clean the mushrooms with damp paper towels.
9

Remove stems, reserving stems for another use. Thread potatoes, mushrooms, tomatoes and peppers alternately onto six 12-inch wooden skewers.
10

Place kabobs in a large, shallow dish.
11

Combine Italian dressing and next 4 ingredients in a small bowl; stir well.
12

Brush over kabobs.
13

Cover and marinate in refrigerator 4 hours. Coat grill rack with cooking spray.
14

Place on grill over medium-hot coals.
15

Place kabobs on rack and cook 12 to 13
16

minutes or until vegetables are tender.