Ingredients
12
small red potatoes
2
tablespoons water
2
medium zucchini, cut into 1-inch pieces
12
whole mushrooms
12
cherry tomatoes
2
tablespoons vegetable oil
1
jar (8 ounces) mild salsa-flavor process cheese sauce or spread
Preparation
Heat coals or gas grill. Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 3 to 6 minutes or until partially cooked; drain.
Thread potatoes, zucchini, mushrooms and tomatoes alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush vegetables with oil.
Cover and grill kabobs 4 to 6 inches from medium heat about 15 minutes, brushing once with oil, until zucchini is crisp-tender.
While kabobs are grilling, heat cheese sauce as directed on jar. Serve with kabobs.
