4 small red potatoes
2 Medium Zucchini cut into 2 inch pieces,
8 cherry tomatoes, and
1 red onion cut into 1 inch pieces
Par boil the potatoes until just starting to soften. Drain and quarter.
Place vegetables on skewers. if using bamboo, be sure to soak for 30 minutes before using. You can also use a vegetable basket which is much faster – just not as much fun.
Brush Kabobs with olive oil and season with salt & pepper.
Grill for 9 – 10 minutes or until golden brown and vegetables are crisp-tender.
Serves 4 normal eaters.
Other Variations-
Red and/or Green bell pepper cut into 1 inch pieces
Add seasoning blend, such as Santa Fe to the oil mixture.
Replace red onion with pearl onions
Add pineapple chunks
Add mushrooms
