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Italian Vegetable Kabobs |
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| Serving Size: 4 |
Ingredients
| 8 |
small new redpotatoes (about 1/2 lb.) -- halved or quartered |
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| 8 |
fresh or frozenBrussels sprouts |
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| 1 |
green or red pepper, quartered and cut -- in half crosswise |
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| 1/2 |
red onion, quarteredand cut -- in half crosswise |
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| 1/3 cup |
Italian saladdressing |
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Preparation
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.
Alternately thread all vegetables onto four 12-14-inch metal skewers.
Brush vegetables with salad dressing.
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 and cook 8-10 minutes or until vegetables are browned and tender, brushing with salad dressing and turning occasionally.
To broil: Place kabobs on broiler pan; broiler 4-6 inches from heat using time above as a guide.
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additional informations
| Recipe group |
Lunch,Starter,Bread |
| region |
Italian |
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Source/Quelle:
Karen C. Greenlee - greenlee@bellsouth.net
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submitted by Renato Pichler / renato@vegetarismus.ch
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if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance. |
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