DELUXE VEGGIES ON SKEWERS

DELUXE VEGGIES ON SKEWERS



Ingredients


•8 tiny new potatoes, quartered


•2 tbsp. water


•8 baby sunburst squash


•4 miniature sweet peppers and/or 1 red sweet pepper, cut into 1-inch pieces


•8 tiny red onions, halved, or 2 small red onions, each cut into 8 wedges


•8 baby zucchini or 1 small zucchini, halved lengthwise and sliced


•1/4 cup bottled oil-and-vinegar salad dressing


•2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed


•Fresh rosemary


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Methods/steps
1.In a 2-quart microwave-safe casserole combine potatoes and water. Micro-cook, covered, on 100% power for 5 minutes. Gently stir in sunburst squash, sweet peppers, and onions. Cook, covered, on high for 4 to 6 minutes or until nearly tender. Drain. Cool slightly.
2.On eight 10-inch skewers alternately thread the sunburst squash, sweet peppers, onions, and zucchini. In a small bowl combine dressing and the 2 tsp. fresh or 1/2 tsp. dried rosemary; brush over vegetables.
3.Grill kabobs on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until vegetables are tender and browned, turning and brushing occasionally with dressing mixture. Garnish with additional fresh rosemary.