Outback Skewer

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 6 small red potatoes
  • 6 large white button mushrooms
  • 1 yellow squash, cut into 1-inch cubes
  • 1 green bell pepper, stemmed, seeded and cut into 1-inch pieces
  • 1 red onion, peeled and quartered
  • 1 red bell pepper, stemmed and seeded and cut into 6 pieces
  • 1 zucchini, cut into 1-inch rounds
  • 2 tablespoon olive oil
  • Seasoned salt, to taste
  • Wooden* or metal skewers


1. Prepare an ice bath by filling a large bowl with ice and cold water. Place the potatoes in a steamer basket set inside a large saucepan; fill pan with 1 to 2 inches water. Place pan over medium-high heat.

2. Steam potatoes 25 minutes, until fork tender. Place potatoes in ice bath just until cool enough to handle.

3. Place mushrooms in steamer basket, adding more water if needed; steam 4 to 5 minutes. Remove mushrooms from steamer and very briefly submerge in ice bath. Pat dry and set aside.

4. Starting with yellow squash, skewer one piece of each vegetable, placing a potato in the center of each skewer.

5. Lightly brush skewers with oil and sprinkle with seasoned salt.

6. Preheat an outdoor grill or an indoor grill pan to medium heat. Grill skewers until lightly charred and tender, about 10 minutes, turning occasionally.

*Cook's Note: If you are using wooden skewers, soak them in water 30 minutes before grilling so they won't burn on the grill.

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