Vegetable Kabobs with Mexican Cheese SauceDinner ready in 30 minutes! Heat up the grill for these vegetable kabobs served with salsa flavored cheese sauce. Perfect if you love Mexican cuisine.

PREP TIME: 10 Min.





  • 12 small red potatoes
  • 2 tablespoons water
  • 2 medium zucchini, cut into 1-inch pieces
  • 12 whole mushrooms
  • 12 cherry tomatoes
  • 2 tablespoons vegetable oil
  • 1 jar (8 ounces) mild salsa-flavor process cheese sauce or spread


  1. 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.
  2. Thread potatoes, zucchini, mushrooms and tomatoes alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush vegetables with oil.
  3. Cover and grill kabobs 4 to 6 inches from medium heat about 15 minutes, brushing once with oil, until zucchini is crisp-tender.
  4. While kabobs are grilling, heat cheese sauce as directed on jar. Serve with kabobs.

Expert Tips:

  • Using square metal skewers (instead of round) helps keep the food from spinning when you turn the skewers.
  • Jumbo pitted ripe olives would be fun to use with the mushrooms and cherry tomatoes.

Nutrition Information:

1 Serving (1 Serving) Calories 225 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4g,), Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 27g (Dietary Fiber 3g, Protein 7g; Percent Daily Value*: Exchanges:1 Starch;2 Vegetable;2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.