Italian Vegetable Kabobs
Ingredients
8
small new redpotatoes (about 1/2 lb.) -- halved or quartered
8
fresh or frozenBrussels sprouts
1
green or red pepper, quartered and cut -- in half crosswise
1/2
red onion, quarteredand cut -- in half crosswise
1/3 cup
Italian saladdressing
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.
Recipe group: Lunch,Starter,Bread.
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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 - greenlee@bellsouth.net was inserted by Renato Pichler / 2002-04-30 22:26:37
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
This page is maintained and updated by Swissveg, Niederfeldstr. 92, 8408 Winterthur.
