8small new red potatoesabout 1/2 lb., halved or quartered
8fresh or frozen Brussels sprouts
1green or red bell pepperquartered, cut in half crosswise Save $
1/2red onionquartered, cut in half crosswise
1/3cuppurchased Italian salad dressing
GRILL DIRECTIONS: Heat grill. In medium saucepan, combine potatoes and Brussels sprouts. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat; cover and cook 10 minutes or just until Brussels sprouts are tender. Drain.
Alternately thread all vegetables onto four 12 to 14-inch metal skewers. Brush vegetables with salad dressing.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 8 to 10 minutes or until vegetables are browned and tender, brushing with salad dressing and turning occasionally.
Photo and recipe courtesy of Pillsbury
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