Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
The seasoned butter perks up flavor of the vegetables in these grilled side-dish kabobs. For a main course, serve them with grilled meat, chicken, or fish.
Ingredients
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1-1/2 lbs. small potatoes such as baby purple, baby blue, baby Dutch yellow, fingerlings, round red and/or round white
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16 baby sunburst squash, green baby pattypan squash or 1 medium zucchini or yellow summer squash, cut into 1-inch slices
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8 medium fresh mushrooms
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1/3 cup butter or margarine, melted
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1 to 2 Tbsp. snipped fresh rosemary or oregano or 1-1/2 teaspoons dried rosemary or oregano, crushed
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1/2 tsp. ground chipotle chile pepper or chili powder
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Coarse kosher or sea salt
Directions
1.
Scrub potatoes. Cut any large potatoes in half. In a covered medium saucepan, cook potatoes in a large amount of boiling, lightly salted water for 10 minutes, adding the baby squash and mushrooms for the last 1 minute of cooking time. Drain and cool slightly.
2.
On eight 10- to 12-inch metal skewers, alternately thread potatoes, squash and mushrooms, leaving a 1/4-inch space between pieces. In a small bowl combine butter, rosemary and chipotle chile pepper. Brush over vegetables. Sprinkle kabobs with coarse salt.
3.
For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until vegetables are tender and brown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Makes 8 servings.
Nutrition information
Calories 139, Total Fat 8 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 20 mg, Sodium 123 mg, Carbohydrate 16 g, Total Sugar 2 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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