Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Grilled Veggie Kabobs

Published in


To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.


  • 3/4 pound small new potatoes, cut in half 
  • 2 medium zucchini or yellow summer squash, cut in half lengthwise 
  • 1 large onion, cut into 1/2-inch thick pieces 
  • 1 green bell pepper, cut into 1-inch strips 
  • 1 yellow bell pepper, cut into 1-inch strips 
  • 1/2 pound mushrooms, quartered 
  • 1/3 cup of your favorite salad dressing 


If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dressing. Grill for another 3 to 4 minutes until done.