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Italian Vegetable Kabobs




Source of Recipe


Karen C. Greenlee


List of Ingredients




8 small new red potatoes (about 1/2 lb.) -- halved or quartered
8 fresh or frozen Brussels sprouts
1 green or red pepper, quartered and cut -- in half crosswise
1/2 red onion, quartered and cut -- in half crosswise
1/3 cup Italian salad dressing


Recipe



Grill Directions: Heat grill. In medium saucepan, combine potatoes and Brussels sprouts.
Add enough water to cover by 2 inches.
Bring to a boil.
Reduce heat; cover and cook 10 minutes or just until Brussels sprouts are tender.
Drain.
Alternately thread all vegetables onto four 12-14-inch metal skewers.
Brush vegetables with salad dressing.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cover grill and cook 8-10 minutes or until vegetables are browned and tender, brushing with salad dressing and turning occasionally.

To broil: Place kabobs on broiler pan; broiler 4-6 inches from heat using time above as a guide.

SERVES 4