Directions

1. Scrub potatoes. Cut any large potatoes in half. In a covered medium saucepan, cook potatoes in a large amount of boiling, lightly salted water for 10 minutes, adding the baby squash and mushrooms for the last 1 minute of cooking time. Drain and cool slightly.
2. On eight 10- to 12-inch metal skewers, alternately thread potatoes, squash and mushrooms, leaving a 1/4-inch space between pieces. In a small bowl combine butter, rosemary and chipotle chile pepper. Brush over vegetables. Sprinkle kabobs with coarse salt.
3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until vegetables are tender and brown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Makes 8 servings.