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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
5 mins
roast:
20 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 13g; cholesterol 16mg; saturated fat 5g; carbohydrates 29g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 4g; vitamin a 291.5IU; vitamin c 26.6mg; sodium 364mg; calcium 30.3mg; iron 2.5mg.
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