|New potatoes||2 Small|
|Young zucchini||1 (Slender Ones)|
|Fresh mushroom caps||1⁄2 Cup (8 tbs)|
|Italian salad dressing||2 Tablespoon|
|Garlic salt||To Taste|
|Husked fresh young corn||1⁄4 Cup (4 tbs)|
|Seasoned salt||To Taste|
Figure on 2 potatoes, 1/2 zucchini, 2 mushroom caps, a 2-inch piece of corn, and 4 pieces pimento for each kabob.
Day before cookout:
Cook, then peel potatoes. Wash, then cut zucchini in 3-inch lengths. Stem and wash mushrooms. Arrange all vegetables in bowl; pour on enough Italian dressing, blended with a few drops Tabasco and dash garlic salt, to cover vegetables; refrigerate in covered containers.
Early on day of cookout:
Cut corn into 2-inch pieces; place each piece on a piece of foil; spread corn with butter; sprinkle with seasoned salt. Then fold ends of foil together, wrapping corn tightly.
Just before leaving for cookout:
Pack covered containers of vegetables with their dressing in insulated carrier. Take along wrapped corn pieces, canned pimentos, and a long metal skewer for each kabob.
On location, 45 to 50 minutes before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Meanwhile, on each skewer arrange mushroom caps, pieces of zucchini, pieces of pimento, potatoes, and a piece of corn in foil.
3. Cook, 5 inches above coals, about 15 to 20 minutes, brushing with Italian-dressing mixture and turning occasionally.