8 red-skinned new potatoes, quartered & par-boiled
2 small red onions, cut into 8 wedges
1 red bell pepper, cut into 1-inch pieces
1 small zucchini, halved lengthwise & sliced
1 small yellow summer squash, halved lengthwise & sliced
1/4 cup extra virgin olive oil
2 tbsps balsamic vinegar
1 tbsp. snipped fresh herbs such as oregano, basil, thyme and rosemary
1 tbsp. grated Parmesan cheese
1/4 tsp. dried mustard
1 clove garlic, minced

Herbed Vegetable Kabobs

1. In a bowl, combine olive oil, vinegar, herbs, Parmesan cheese, mustard and garlic. On eight, 10-inch skewers, alternately thread the vegetables. Brush each kabob with olive oil mixture.
2. Prepare grill. Grill kabobs over medium-high heat, turning occasionally, until lightly browned and vegetables are crisp-tender, for about 15-18 minutes. During grilling, brush kabobs with olive oil mixture to prevent the vegetables from drying out.
3. Serving suggestion: Using rosemary sprigs, as skewers will add a special touch to the presentation of your meal whether it is a sit-down dinner or a backyard barbecue.
4. To use fresh rosemary sprigs as skewers, first grill your vegetables on metal or wooden skewers, since the rosemary sprigs will burn if placed directly on the grill. (Wooden skewers must be soaked in water for 30 minutes before using.)
5. Once vegetables are grilled, thread them onto the rosemary. It may be necessary to remove some of the rosemary leaves in order to easily thread the vegetables.
   Serves 4
   Preparation time: 20 minutes