Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
- Makes: 8 servings
- Hands On 35 mins
- Total Time 45 mins
Ground chipotle pepper (available at large supermarkets) gives these veggies a delicious, earthy smokiness, but ordinary chili powder works well, too.
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
snipped fresh rosemary or oregano or 1-1/2 teaspoons dried rosemary, crushed
ground chipotle chile pepper or chili powder
Coarse kosher or sea salt
- Cut any large potatoes in half. In a covered medium saucepan, cook potatoes in a large amount of lightly salted boiling water for 10 minutes, adding the squash and mushrooms for the last minute of the cooking time. Drain and cool slightly.
- Meanwhile, in a small bowl, combine butter, rosemary and chipotle chile pepper; set aside. On eight 10- to 12-inch metal skewers, alternately thread potatoes, squash and mushrooms, leaving a 1/4-inch space between pieces. Brush seasoned butter over vegetables. Sprinkle kabobs with salt.
- Place kabobs on the rack of a gas or charcoal grill directly over medium heat. Cover and grill for 8 to 10 minutes or until vegetables are tender and brown, turning and brushing occasionally with the seasoned butter.
(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, Monounsaturated 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, iron (mg) 1, sat. fat (g) 5, Thiamin (mg) 0, vit. C (mg) 15, vit. A (IU) 389, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0