smokin' hot potato kabobs with rosemary-chipotle butter

By Meisje

Ingredients

• 1 1/2 pounds small potatoes such as baby purple, baby blue, baby Dutch yellow, fingerlings, round red and/or round white
• 16 baby sunburst squash, green baby pattypan squash or 1 medium zucchini or yellow summer squash, cut into 1-inch slices
• 8 medium fresh mushroomssee savingsOn Sale
• 1/3 cup butter or margarine, melted
• 1 - 2 tablespoons snipped fresh rosemary or oregano or 1-1/2 teaspoons dried rosemary or oregano, crushed
• Coarse kosher or sea salt

Preparation

Step 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.