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Italian Vegetable Kabobs

Italian Vegetable Kabobs
  • Prep 30 min
  • Total 30 min
  • Ingredients 5
  • Servings 4
Add something meatless to your family's Italian dinner! Enjoy these grilled kabobs made using veggies - ready in 30 minutes.
Updated February 25, 2011

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

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.

  • 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.

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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