Mushroom, Potato And Veggie Kabobs

• 9 red potatoes smalls, halved
• 18 mushrooms fresh whole
• 1 zucchini small, halved lengthwise, cut crosswise into 6 pieces
• 1 red bell pepper small, cut into 1 inch pieces
• 1/2 cup caesar salad dressing purchased

1. Place potatoes in medium saucepan; cover with water.
2. Bring to a boil. Reduce heat to medium; cover and cook 10 to 15 minutes or until potatoes are tender. Drain.
3. In large bowl, combine cooked potatoes and all remaining ingredients; toss to coat. Spoon into resealable food storage plastic bag; seal bag.
4. Refrigerate 2 to 24 hours to marinate, turning occasionally.
5. 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.

red potatoes, mushrooms, zucchini, red bell pepper, caesar salad dressing

Taken from www.yummly.com/recipe/Mushroom_-Potato-and-Veggie-Kabobs-1665148 (may not work)