Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
- Makes: 8 servings
- Prep 25 mins
- Grill 8 mins to 10 mins
small potatoes such as baby purple, baby blue, baby Dutch yellow, fingerlings, round red and/or round white
baby sunburst squash, green baby pattypan squash or 1 medium zucchini or yellow summer squash, cut into 1-inch slices
medium fresh mushrooms
butter or margarine, melted
snipped fresh rosemary or oregano or 1-1/2 teaspoons dried rosemary or oregano, crushed
ground chipotle chile pepper or chili powder
Coarse kosher or sea salt
- 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.
- 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.
- 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.
(Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter)Servings Per Recipe 8, sodium (mg) 123, calcium (mg) 20, sugar (g) 2, Potassium (mg) 572, fiber (g) 2, Niacin (mg) 2, Monosaturated fat (g) 2, cal. (kcal) 139, Folate (µg) 32, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 16, pro. (g) 3, chol. (mg) 20, Fat, total (g) 8, Riboflavin (mg) 0, sat. fat (g) 5, Thiamin (mg) 0, iron (mg) 1, vit. C (mg) 15, vit. A (IU) 389