Skewered Marinated Vegetables

(Courtesy of Hidden Valley)

Ingredients:
8-10 wooden skewers
6 small red potatoes, washed well and halved
1 pkt. (1 oz.) ranch dressing and seasoning mix
1/3 c. olive oil
Juice of 2 lemons
12 cauliflower florets
12 medium mushrooms, wiped clean
2 small zucchini, cut into 1-inch pieces
1 red bell pepper, stem removed, seeded and cut into 1-inch pieces

Directions:
In a shallow dish, soak the skewers in just enough water to cover for 1 hour.

Place the potatoes in a casserole or baking dish with 1/4 of the water and cook on high for 5 minutes.  Drain the water from the skewers and set the skewers aside.

In a large bowl, whisk the seasoning mix together with olive oil and lemon juice until well blended.  Add the potatoes, cauliflower, mushrooms, zucchini and bell pepper to the marinade and toss until well coated.  Chill, covered, for at least 1 hour.  Preheat the grill.

Thread the vegetables alternately on skewers and brush with the remaining marinade.

Grill for 10-15 minutes on each side or until the vegetables are golden and crispy.