Potato Veggie Kabobs on double-pronged skewers are just what the name implies, a skewer fitted with two prongs. This makes it possible to kabob small items of food such as potatoes, peppers, and tomato wedges without having them slip around the skewer. Double pronged skewers are available at gourmet shops.
These kabobs make a festive first course to a grilled meal. For a change, you might serve the vegetables on a platter and ask your guests to make their own kabobs. Everyone likes to participate in the cooking process.
8 new potatoes, skin on, scrubbed
1 large red or green bell pepper, seeded, cut into 1-1/2-inch pieces
1 medium red onion, sliced
1 medium zucchini, cut into 1/2-in. pieces
4 small pickled peppers, or sport peppers, drained
1/4 cup balsamic vinegar
1/2 teaspoon each ingredient: oregano, basil
1/4 teaspoon black pepper, fresh-ground
Scrub potatoes. Place potatoes in saucepan and cover with water; bring to a boil over medium-high heat.
Reduce heat to medium and continue cooking until potatoes are fork tender, about 15 to 20 minutes.
Drain; pat dry. Cool and cut in half.
Thread skewers with peppers, onions, zucchini, potatoes, and pickled peppers.
In a small bowl, mix vinegar, oregano, basil, and black pepper. Brush kabobs with vinegar mixture.
Grill kabobs over hot coals on greased grill screen or rack, about 6 inches from heat, rotating kabobs every 1 to 2 minutes until done to taste. Remove kabobs to individual dishes and serve hot. Allow guests to remove the vegetables from the kabobs themselves.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 136; Total Fat: 0.3g; Saturated Fat: 0mg; Cholesterol: 11mg; Sodium: 134mg; Potassium: 601mg;
Milk: 0, Vegetables: 0.5, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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