Vegetable Kabobs with Mexican Cheese Sauce

small red potatoes

tablespoons water

medium zucchini, cut into 1-inch pieces

whole mushrooms

cherry tomatoes

tablespoons vegetable oil

jar (8 ounces) mild salsa-flavor process cheese sauce or spread

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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.

Using square metal skewers (instead of round) helps keep the food from spinning when you turn the skewers.
Jumbo pitted ripe olives would be fun to use with the mushrooms and cherry tomatoes.

Nutrition Information

1 Starch; 2 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.