Grilled Vegetable Kabobs

 

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

• 1 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.
• 2 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.