Shelly's Recipe

Grilled - VEGETABLE KABOBS

Category: Sides

2 tbsp water
8 each tiny new potatoes, quartered; baby squash; tiny red onions, halved; and baby zucchini, halved
1 sweet green or red bell pepper, cut into chunks
1/4 cup oil and vinegar salad dressing
1/2 tsp dried rosemary
Salt, pepper and garlic powder

Place potatoes and water in a bowl and microwave for about 5 minutes. Stir in remaining vegetable, cook, covered, on high for 4-6 minutes or until nearly tender; drain and cool until easy to handle.

In a small bowl, combined dressing and seasoning; toss into vegetables. Place vegetables on a skewer and grill, uncovered, over medium heat for 10-12 minutes or until vegetables are tender and browned, turning and brushing occasionally with dressing mixture.

NOTE: Instead of using dried rosemary, I skewer the vegetables on rosemary sprigs with some of the leaves removed.