Instructions: Grill directions: Place potatoes in medium saucepan; cover with water.

Bring to a boil. Reduce heat to medium; cover and cook 10 to 15 minutes or until potatoes are tender. Drain.

In large bowl, combine cooked potatoes and all remaining ingredients; toss to coat. Spoon into resealable food storage plastic bag; seal bag.

Refrigerate 2 to 24 hours to marinate, turning occasionally.

When ready to grill, heat grill. Alternately thread vegetables on six 8 to 10 inch metal skewers; reserve marinade. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are crisp-tender, turning once and brushing with marinade. Discard any remaining marinade.

Note: To broil
kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with marinade.

Yield: 6 kabobs

Spring.

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