Ingredients
- 9 smalls red potatoes, halved
- 18 fresh whole mushrooms
- 1 small zucchini, halved lengthwise, cut crosswise into 6 pieces
- 1 small red bell pepper, cut into 1 inch pieces
- 1/2 cup purchased Caesar salad dressing
Make it step by step
- Place potatoes in medium saucepan; cover with water.
- Bring to a boil. Reduce heat to medium; cover and cook 10 to 15 minutes or until potatoes are tender. Drain.
- In large bowl, combine cooked potatoes and all remaining ingredients; toss to coat. Spoon into resealable food storage plastic bag; seal bag.
- Refrigerate 2 to 24 hours to marinate, turning occasionally.
- When ready to grill, heat grill. Alternately thread vegetables on six 8 to 10 inch metal skewers; reserve marinade. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are crisp-tender, turning once and brushing with marinade. Discard any remaining marinade.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.