4 sm. red potatoes
2 sm. onions
1 med. zucchini
2 med. green peppers
8 cherry tomatoes
8 lemon wedges
1/3 c. butter
2 tbsp. grated Parmesan cheese
1/2 tsp. lemon pepper
1/8 tsp. garlic powder

Remove thin strips of peel from around center of each potato. Place potatoes and onion in 2 quart saucepan. Cover with cold water. Heat over low heat to boiling. Simmer until potatoes can just be pierces with fork (5 to 8 minutes). Drain; immediately plunge into cold water to cool.

Cut each onion into fourths. Cut zucchini into 8 chunks. Cut green pepper into 8 cubes. Alternately thread 2 zucchini, 2 tomatoes, 4 green peppers, one potato, 2 onion wedges and 2 lemon wedges onto a 16 inch long skewer. Place kabobs on broiler pan.

In small saucepan melt butter. Stir in remaining ingredients. Brush onto vegetables. Broil 6 inches from heat at 550 degrees for 16 to 20 minutes, turning after half the time.