• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 large red bell pepper
• 3 small zucchini
• 3 small yellow summer squash or additional zucchini
• 1 lb. partially cooked, small, whole new potatoes or 2 cans small whole potatoes
• 12 oz. large, whole mushrooms
• grated Parmesan cheese

Preparation -
Whisk the oil and vinegar together; set aside. Cut the red pepper into twelve - 1" pieces. Cut the zucchini and yellow squash, crosswise, into twelve - 1/2" to 3/4" slices. Thread the vegetables, alternately, onto 4 large skewers. Place the assembled kabobs in a shallow dish and marinate in the oil and vinegar mixture for 15 minutes.

Grill the kabobs over medium coals, for 12 to 14 minutes, or until the vegetables are tender and gently browned, turning over one time. Sprinkle with Parmesan cheese just before serving.