Grilled Vegetable Kabobs

• 6 small, round, red potatoes
• 12 medium size, fresh mushrooms
• 12 cherry tomatoes
• 1 large sweet red pepper, cut into 1 1/2-inch pieces
• 1 large green pepper, cut into 1 1/2-inch pieces
• 1/4 c. commercial oil-free Italian dressing
• 2 Tbsp. chopped, fresh oregano
• 1 Tbsp. chopped, fresh basil
• 1 Tbsp. Dijon mustard
• 1/2 tsp. coarsely ground pepper

1. Place potatoes in medium saucepan.
2. Add water to cover.
3. Bring to a boil.
4. Cover.
5. Reduce heat and simmer 12 minutes.
6. Drain well.
7. Cut each potato in half.
8. Clean the mushrooms with damp paper towels.
9. Remove stems, reserving stems for another use. Thread potatoes, mushrooms, tomatoes and peppers alternately onto six 12-inch wooden skewers.
10. Place kabobs in a large, shallow dish.
11. Combine Italian dressing and next 4 ingredients in a small bowl; stir well.
12. Brush over kabobs.
13. Cover and marinate in refrigerator 4 hours. Coat grill rack with cooking spray.
14. Place on grill over medium-hot coals.
15. Place kabobs on rack and cook 12 to 13
16. minutes or until vegetables are tender.

potatoes, mushrooms, tomatoes, sweet red pepper, green pepper, commercial oil, fresh oregano, fresh basil, mustard, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952519 (may not work)