Vegetable Kabobs with Mexican Cheese Sauce

Name: Vegetable Kabobs with Mexican Cheese Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 cherry tomatoes; 12 whole mushrooms; 227 grams jar mild salsa-flavor process cheese sauce or spread; 12 smalls red potatoes; 2 Tbsps vegetable oil; 2 Tbsps water; 2 mediums zucchini, cut into 1-inch pieces

The recipe Vegetable Kabobs with Mexican Cheese Sauce is ready in roughly 30 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Mexican food. This recipe makes 6 servings with 439 calories, 12g of protein, and 12g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have cherry tomatoes, water, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

Heat coals or gas grill.

Equipment you will use

Grill

Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 3 to 6 minutes or until partially cooked; drain.

Ingredients you will need

Potato

Water

Equipment you will use

Microwave

Thread potatoes, zucchini, mushrooms and tomatoes alternately on each of six 15-inch metal skewers, leaving space between each piece.

Ingredients you will need

Mushrooms

Potato

Tomato

Zucchini

Equipment you will use

Metal Skewers

Brush vegetables with oil.

Ingredients you will need

Vegetable

Cooking Oil

Cover and grill kabobs 4 to 6 inches from medium heat about 15 minutes, brushing once with oil, until zucchini is crisp-tender.

Ingredients you will need

Zucchini

Cooking Oil

Equipment you will use

Grill

While kabobs are grilling, heat cheese sauce as directed on jar.

Ingredients you will need

Cheese Sauce

Serve with kabobs.

Equipment

Grill

Microwave

Metal Skewers

Ingredients

Servings:

cherry tomatoes 12

whole mushrooms 227grams

jar mild salsa-flavor process cheese sauce or spread 12smalls

red potatoes 2Tbsps

vegetable oil 2Tbsps

water 2mediums

zucchini, cut into 1-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.