Italian Vegetable Kabobs

Add something meatless to your family's Italian dinner! Enjoy these grilled kabobs made using veggies - ready in 30 minutes.

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Servings 4

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ingredients 5
Prep Time 30 min
Total Time 30 min

Ingredients

8: small new red potatoes (about 1/2 lb.), halved or quartered

8: fresh or frozen Brussels sprouts

1: green or red bell pepper, quartered, cut in half crosswise

1/2: red onion, quartered, cut in half crosswise

1/3: cup purchased Italian salad dressing

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Directions

1 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.
2 Alternately thread all vegetables onto four 12 to 14-inch metal skewers. Brush vegetables with salad dressing.
3 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. Cook 8 to 10 minutes or until vegetables are browned and tender, brushing with salad dressing and turning occasionally.

EXPERT TIPS

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Expert Tips

To broil, place kabobs on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

New potatoes are young potatoes that haven’t yet matured. Their thin skin, waxy texture, and petite size make them perfect for these kabobs.

Kabobs cool quickly once off the grill. Place them on a warm platter and cover them with foil until serving time.

Assemble the kabobs and place them in a shallow baking pan. Pour the salad dressing over the kabobs then cover and refrigerate them until grilling time.