Dee’s Spicy Veggie Kabobs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
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2 Ears corn — husked and washed
2 6 Inch zucchini — in 1″ slices
2 6 Inch yellow squash — in 1 “ slices
2 Or 3 red, yellow or green bell peppers — in 2″ pieces
2 Large (Fat) carrots — diag.-1/2″ slices
6 Tiny whole new red potatoes
whole cherry tomatoes
whole mushrooms
1/2 cup butter, margarine — or olive oil
1 packet taco seasoning mix

1. Husk and wash corn. Cut each ear in 3 or 4 pieces. Sprinkle with
water, wrap in foil and grill for 10 minutes. (Or parboil till almost
cooked.)
2. Peel and wash carrots. Slices on the diagonal so you have 1/2 inch
”planks". Sprinkle with water, wrap in foil and place on grill for 10
minutes. (or par boil till not quite tender crisp.)
3. Wash potatoes, sprinkle with water wrap in foil etc as above.
4. Clean and cut remaining vegetables. Put veggies in a ziplock bag with
the melted butter and taco seasoning.
5. After corn, carrots and potatoes have cooked for 10 minutes, quickly
thread them onto skewers with the other vegetables. Put back on grill. 6.
Brush with remaining seasoning as they cook for 10 to 15 minutes.

7. When ready to serve, pour any remaining seasoning over top before eating.

**NOTE: Try also with Italian dressing, lemon pepper seasoning, basil herb
butter, dry ranch dressing, cajun or cayenne butter.

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NOTES : I want to share a very easy vegetable kabob recipe with you. Makes
a great meal or side dish

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