VEGETABLE KABOBS WITH MEXICAN CHEESE SAUCE
Dinner ready in 30 minutes! Heat up the grill for these vegetable kabobs served with salsa flavored cheese sauce. Perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill. Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 3 to 6 minutes or until partially cooked; drain.
- Thread potatoes, zucchini, mushrooms and tomatoes alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush vegetables with oil.
- Cover and grill kabobs 4 to 6 inches from medium heat about 15 minutes, brushing once with oil, until zucchini is crisp-tender.
- While kabobs are grilling, heat cheese sauce as directed on jar. Serve with kabobs.
Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg
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Osmond Auguiste
[email protected]These veggie kabobs are a great way to change up your grilling routine. They're also a healthier alternative to traditional meat kabobs.
Sojib Miah
[email protected]I love the smoky flavor that the grilled vegetables have. It really adds to the flavor of the kabobs.
innocent samuel
[email protected]These kabobs are perfect for summer grilling. They're also a great way to enjoy fresh vegetables.
sammy2legz
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more vegetables into my diet. These veggie kabobs are a great way to do that.
semo Yasser
[email protected]These veggie kabobs are a great way to get your daily dose of vegetables. They're also a good source of protein and fiber.
Sabir Baloch
[email protected]I love that these kabobs can be made ahead of time. I usually marinate the veggies in the morning and then grill them in the evening.
adelmie trembeth
[email protected]These kabobs are so easy to make, and they're always a crowd-pleaser. I've made them for parties, picnics, and even just a simple weeknight dinner.
Beza Alemu
[email protected]I'm not sure what I did wrong, but my cheese sauce turned out grainy. It was still tasty, but it didn't have the smooth texture that I wanted.
Esiagu Joseph
[email protected]These veggie kabobs are a great way to use up leftover vegetables. I always have a bunch of veggies in my fridge that need to be used up, and this is a great way to do it.
Hridoy Das
[email protected]I'm not a big fan of Mexican food, but these kabobs were surprisingly good. The cheese sauce was especially delicious.
Sasha Fay
[email protected]I made these kabobs for a party and they were a huge success. Everyone loved them!
Saad Murtaza
[email protected]I used a variety of veggies for my kabobs, including zucchini, mushrooms, bell peppers, and onions. They all turned out great!
Gregory Nzimande
[email protected]I'm not a vegetarian, but I really enjoyed these kabobs. The veggies were perfectly grilled and the cheese sauce was delicious.
Ch Omar
[email protected]These veggie kabobs are a great way to get your kids to eat their veggies. My little ones loved them!
Abinash Das
[email protected]Loved the combination of grilled veggies and cheese sauce. The sauce was creamy and cheesy, with just the right amount of spice.
SAGAR JCY
[email protected]The kabobs were a bit dry, but the cheese sauce helped to moisten them up.
GAMING SABBIR
[email protected]Easy to make and perfect for a quick weeknight dinner. I served it with brown rice and a side of guacamole.
Capalot R3vrse
[email protected]Not a big fan of the cheese sauce - it was a bit too rich for my taste.
Jesse Bergeron
[email protected]Holy moly! These veggie kabobs were a hit at my last BBQ. The Mexican cheese sauce was the star of the show, adding a creamy, flavorful touch to the grilled veggies. Definitely a keeper recipe!