Potato and Zucchini Skewers

Not your everyday veggies! These grilled (or broiled) beauties are tossed with a lemony mix of olive oil, Tabasco and fresh thyme!

6 (10") wooden skewers 2 medium red potatoes, about 1 lb., each cut into eighths 2 Tbs. olive oil 1 Tbs. lemon juice 2 tsp. green Tabasco sauce 1 tsp. chopped fresh thyme 1/4 tsp. salt 1 zucchini, about 10 oz., diagonally cut into 1/2"-thick slices

Soak skewers in water for 30 minutes. Meanwhile, prepare grill for direct-heat cooking or position oven rack 6" from heat source, then preheat broiler. If broiling skewers, line broiler pan or shallow roasting pan with foil.

In pot, combine potatoes with enough water to cover. Over high heat, bring to boil; reduce heat to medium. Cook potatoes until almost tender, 7-9 minutes; drain and cool.

In large bowl, stir together oil, lemon juice, Tabasco, thyme and salt. Add potatoes and zucchini; toss until evenly coated. Alternately thread potato and zucchini onto skewers, reserving leftover dressing in bowl.

Place skewers on grill or broiling pan. Grill or broil 5 minutes; turn each skewer. Continue cooking until vegetables are tender and edges start to brown, 3-5 minutes. Remove from grill or under broiler; brush vegetables with reserved leftover dressing before serving. Servings: 6 Calories: 101 Protein: 2 g. Fat: 5 g. (1 g. sat.) Chol.: 0 mg. Carbs.: 14 g. Sodium: 164 mg. Fiber: 2 g. Sugar: 2 g. Kitchen time: 30 minutes. Total time: 40 minutes.