Vegetable Kabobs with Mexican Cheese Sauce

  • Prep 10 min
  • Total 30 min
  • Servings 6

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

Steps

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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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
100
% Daily Value
Total Fat
11g
Saturated Fat
4g
Cholesterol
20mg
Sodium
190mg
Total Carbohydrate
27g
Dietary Fiber
3g
Protein
7g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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