Grilled Veggie Kabobs

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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.