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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Grilled Vegetable Kabobs |
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Serves: 2 Print this RecipePrep: 8 min Grill: 30 min On those evenings when you don't feel like firing up the grill, these flavorful veggies will cook equally well under the broiler. 2 10 or 11 inch bamboo or metal skewers 1 teaspoon taco seasoning mix 1/4 cup Italian salad dressing 2 medium new potatoes, cut in half (1 to 1 1/2 inches in diameter) 1 small zucchini, cut in forths 1 ear corn, cob broken or cut in fourths 1/2 green bell peppers, cut in fourths 1. If using bamboo or wooden skewers, soak in water for 30 minutes before using to prevent burning. Heat grill. Mix taco seasoning and dressing. Thread remaining ingredients, alternating vegetables, on 2 skewers, leaving space between pieces. Brush dressing mixture over vegetables. 2. Cover and grill kabobs over medium coals 4 inches from heat 25 to 30 minutes, turning frequently and brushing with dressing, until vegetables are tender. 1 Serving: Calories 285 (Calories from Fat 115); Fat 13g (Saturated 1g); Cholesterol 5mg; Sodium 360mg; Carbohydrate 42g (Dietary Fiber 5g); Protein 5g % Daily Value: Vitamin A 16%; Vitamin C 38%; Calcium 6%; Iron 10% Diet Exchanges: 2 Starch, 2 Vegetable, 2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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