Vegetable Kabobs with Mexican Cheese Sauce

 

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

• 1 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.
• 2 Thread potatoes, zucchini, mushrooms and tomatoes alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush vegetables with oil.
• 3 Cover and grill kabobs 4 to 6 inches from medium heat about 15 minutes, brushing once with oil, until zucchini is crisp-tender.
• 4 While kabobs are grilling, heat cheese sauce as directed on jar. Serve with kabobs.