16 oz pack of Monterey® Medium White Mushrooms
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
1 small yellow squash
1 small zucchini
1 red onion
10 oz pack of grape or cherry tomatoes
16 baby purple potatoes
Italian Vegetable Marinade
⅓ cup extra virgin olive oil
¼ cup lemon juice
1 cup Italian dressing
2 garlic cloves, minced
1 tsp basil
1 tsp rosemary
1 tsp thyme
Salt and pepper, to taste
Prep Time: 20 min
Cook Time: 10 min
Servings: 8 kebabs
1 Bring a pot of water to a boil with a dash of salt. Place whole purple potatoes in and set a timer for 20 minutes.
2 Rinse your bell peppers, squash, zucchini, and tomatoes in cool water. Slice and cut bell peppers into 2" pieces. Slice squash and zucchini into flat circles. Leave your grape tomatoes whole. Peel and dice the onion into 2" pieces.
3 Do not rinse mushrooms, and leave whole so they skewer easily.
4 When potatoes are tender enough to be pierced with a fork, remove from heat and drain in a colander. Set aside to cool.
5 Mix together Italian vegetable marinade ingredients.
6 Soak ingredients in the marinade for 20 minutes, in a bowl or a Ziploc® bag. If short on time, simply baste veggies with the mixture after skewering.
7 Preheat the grill to 375° F.
8 String your ingredients on your metal skewers, arranging them by color mimicking the pattern of a rainbow. Use the picture for reference!
9 Place kebabs on the grill over direct heat. After 2 minutes or once grill marks are established, move to indirect heat and grill for 3 minutes. Flip and grill an additional 5 minutes. Baste kebabs with remaining marinade between flips on the grill.
10 Serve as a delicious side with your other picnic favorites or as a stand-alone grilled snack.
To learn more about Monterey Mushrooms,
visit www.montereymushrooms.com
