Ingredients
8 small red potatoes, halved3 tablespoons unsweetened apple juice3 tablespoons red wine vinegar2 tablespoons minced fresh basil1 tablespoon Dijon mustard1 tablespoon honey1 tablespoon reduced-sodium soy sauce2 teaspoons olive oil2 garlic cloves, minced1/4 teaspoon pepper12 medium fresh mushrooms1 large sweet red pepper, cut into 1-inch pieces1 medium zucchini, cut into 1/2-inch slices
Preparation
Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool.
In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours.
Drain and reserve marinade. On four metal or soaked wooden skewers, alternately thread vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes, turning and basting occasionally with reserved marinade.
