3 sm. red potatoes
1 red pepper (seeds and ribs removed)
1 yellow pepper (seeds and ribs removed)
2 sm. zucchini
2 sm. onions, peeled MARINADE: 2 tbsp. grainy mustard
1 tbsp. fresh rosemary or 1 1/2 tsp. dried
2 shallots, peeled and chopped
1/2 c. white wine vinegar
3 cloves garlic, peeled and chopped
1/4 tsp. black pepper Quarter potatoes and parboil until almost tender, about 6 minutes. Cut zucchini into chunks, peppers into squares and onions into thin wedges. Mix marinade ingredients and marinate vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator. Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce. Serves 6. | 
