Grilled Veggie Kabobs

Sizzling with flavor and low on fat! They can be made ahead and refrigerated or just make and grill right away. The new potatoes put a spin on your run-of-the-mill kabob.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  whole mushrooms
• 8  small  red potatoes, halved and then quartered
• 16  cherry tomatoes
• 1  bell pepper, quartered (any color)
• 1⁄2 red onion, quartered
• 1⁄3 cup  Italian salad dressing

Directions

1. You may also experiment with other food times such as chucks of garlic bread, Brussels sprouts, etc.
2. Place potatoes in a saucepan in just enough water to cover them.
3. Bring to a boil, reduce heat, cover and cook 5-10 minutes or just until slightly tender; drain.
4. Thread veggies onto four skewers and brush with salad dressing.
5. For enhanced flavor, allow to soak in dressing for 30 minutes or so before grilling.
6. Place kabobs upon heated gas grill or on charcoal grill about 5 inches from medium coals.
7. Cover grill and cook 8-10 minutes or until veggies are tender and slightly browned, periodically brushing with additional salad dressing and turning occasionally.