Ground chipotle pepper (available at large supermarkets) gives these veggies a delicious, earthy smokiness, but ordinary chili powder works well, too.

Source: Midwest Living

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Recipe Summary

hands-on:
35 mins
total:
45 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

139 calories; total fat 8g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 20mg; sodium 123mg; potassium 572mg; carbohydrates 16g; fiber 2g; sugar 2g; protein 3g; vitamin a 389IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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