Deluxe Veggie on Skewers
Makes: 8 servings
Created by The MDM Team, Friday, February 15, 2008
A mixture of oil and vinegar combined with fresh rosemary creates a dynamic dressing for this potato and vegetable medley. Prepared on a skewer, it's just right for your grilling repertoire.
8 tiny new potatoes, quartered
2 tbsp. water
8 baby sunburst squash
4 miniature sweet peppers and/or 1 red sweet pepper, cut into 1-inch pieces
8 tiny red onions, halved, or 2 small red onions, each cut into 8 wedges
8 baby zucchini or 1 small zucchini, halved lengthwise and sliced
1/4 cup bottled oil-and-vinegar salad dressing
2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
In a 2-quart microwave-safe casserole combine potatoes and water. Micro-cook, covered, on 100% power for 5 minutes. Gently stir in sunburst squash, sweet peppers, and onions. Cook, covered, on high for 4 to 6 minutes or until nearly tender. Drain. Cool slightly.
On eight 10-inch skewers alternately thread the sunburst squash, sweet peppers, onions, and zucchini. In a small bowl combine dressing and the 2 tsp. fresh or 1/2 tsp. dried rosemary; brush over vegetables.
Grill kabobs on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until vegetables are tender and browned, turning and brushing occasionally with dressing mixture. Garnish with additional fresh rosemary.
Ready in 40 min