*  Exported from  MasterCook II  *
 
                         Dee’s Spicy Veggie Kabobs
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Ears          corn -- husked and washed
    2      6 Inch        zucchini -- in 1 slices
    2      6 Inch        yellow squash -- in 1 “ slices
    2      Or 3          red, yellow or green bell peppers -- in 2 pieces
    2      Large (Fat)    carrots -- diag.-1/2 slices
    6      Tiny          whole new red potatoes
                         whole cherry tomatoes
                         whole mushrooms
      1/2  cup           butter, margarine -- or olive oil
    1      packet        taco seasoning mix
 
 1.   Husk and wash corn.   Cut each ear in 3 or 4 pieces.  Sprinkle with
 water, wrap in foil and grill for 10 minutes.  (Or parboil till almost
 cooked.)
 2.  Peel and wash carrots.  Slices on the diagonal so you have 1/2 inch
 ”planks".  Sprinkle with water, wrap in foil and place on grill for 10
 minutes.  (or par boil till not quite tender crisp.)
 3.  Wash potatoes, sprinkle with water wrap in foil etc as above.
 4.  Clean and cut remaining vegetables.  Put veggies in a ziplock bag with
 the  melted butter and taco seasoning.
 5.  After corn, carrots and potatoes have cooked for 10 minutes, quickly
 thread them onto skewers with the other vegetables.  Put back on grill. 6.
 Brush with remaining seasoning as they cook for 10 to 15 minutes.
 
 7.  When ready to serve, pour any remaining seasoning over top before eating.
 
 **NOTE:  Try also with Italian dressing, lemon pepper seasoning,  basil herb
 butter, dry ranch dressing, cajun or cayenne butter.
 
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 NOTES : I want to share a very easy vegetable kabob recipe with you.  Makes
 a great meal or side dish