Ingredients
2
ten- or eleven-inch bamboo or metal skewers
1
teaspoon taco seasoning mix
1/4
cup Italian dressing
2
medium new potatoes, cut in half (1 to 1 1/2 inches in diameter)
1
small zucchini, cut in fourths
1
ear corn, cob broken or cut in fourths
1/2
bell pepper, cut in fourths
Preparation
If using bamboo or wooden skewers, soak in water for 30 minutes before using to prevent burning. Heat grill. Mix taco seasoning and dressing. Thread remaining ingredients, alternating vegetables, on 2 skewers, leaving space between pieces. Brush dressing mixture over vegetables.
Cover and grill kabobs over medium coals 4 inches from heat 25 to 30 minutes, turning frequently and brushing with dressing, until vegetables are tender.
