4 small red potatoes, quartered,
2 Medium Zucchini cut into 2 inch pieces,
8 cherry tomatoes, and
1 red onion cut into 1 inch pieces
Place vegetables on skewers â€“ 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.
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