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If using bamboo skewers, soak in water for 30 minutes prior to grilling to prevent burning.
Cook potatoes in well-salted boiling water for 6-8 minutes, or until just tender. Immediately following, plunge drained potatoes directly into ice water to stop the cooking.
Toss the cooked potatoes, peppers, mushrooms and zucchini with 1/3 cup Annie’s Organic Chile Lime Vinaigrette and let marinate for 15 minutes.
Meanwhile, preheat the grill to medium-high and grease the grate well.
Alternating the vegetables, thread cooked potatoes, peppers, mushrooms and zucchini evenly on four large skewers.
Once prepared, grill the skewers, turning occasionally, for 8-10 minutes, or until the vegetables are tender and well-marked.
To finish, drizzle with the remaining vinaigrette and sprinkle with cilantro. Serve warm or at room temperature.
Tip: Try to select vegetable pieces that are evenly sized to ensure consistent cooking.