Precooking the potatoes in a microwave give these easy vegetable and herb kabobs a fluffy texture.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Soak four 8-inch wooden skewers in water for 30 minutes. Scrub potatoes. Cut any large potatoes in half. In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain. Or place potatoes in a microwave-safe bow with 2 tablespoons water. Cook, covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.

Instructions Checklist
  • Preheat oven to 475 degree F. Thread potatoes on the 4 soaked wooden skewers. Place kabobs on a baking sheet. In a small bowl combine melted butter and olive oil. Brush potatoes with butter mixture. Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown. Makes 4 servings.

Nutrition Facts

241 calories; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 16 mg cholesterol; 364 mg sodium. 29 g carbohydrates; 3 g fiber; 3 g sugar; 4 g protein; 292 IU vitamin a; 27 mg vitamin c; 30 mg calcium; 3 mg iron;