Grilled Vegetable Kabobs
|Round red potatoes||6 Small|
|Fresh mushrooms||12 Medium|
|Sweet red pepper||1 Large, cut into 1 1/2 inch pieces|
|Green pepper||1 Large, cut into 1 1/2 inch pieces|
|Oil free italian dressing||1⁄4 Cup (4 tbs) (Use Commercial Variety)|
|Chopped fresh oregano||2 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Coarsely ground pepper||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
Place potatoes in medium saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 12 minutes.
Cut each potato in half.
Clean mushrooms with damp paper towels.
Remove stems, reserving stems for another use.
Thread potatoes, mushrooms, tomatoes, and peppers alternately onto 6 (12-inch) wooden skewers; place kabobs in a large shallow dish.
Combine Italian dressing and next 4 ingredients in a small bowl; stir well.
Brush over kabobs.
Cover and marinate in refrigerator 4 hours.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and cook 12 to 13 minutes or until vegetables are tender.