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Prep 30min
Total30min
Ingredients5
Servings4
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Kabob
Calories
120
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
55mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
16%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
70%
70%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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