small new redpotatoes (about 1/2 lb.) -- halved or quartered
fresh or frozenBrussels sprouts
green or red pepper, quartered and cut -- in half crosswise
red onion, quarteredand cut -- in half crosswise
Serving Size: 4
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.
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.
Recipe group: Lunch,Starter,Bread.
Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.
This recipe from Karen C. Greenlee - firstname.lastname@example.org was inserted by
Renato Pichler / 2002-04-30 22:26:37