Ingredients

  • 12 cauliflower florets
  • 2 small zucchini, cut into 1-inch pieces
  • 12 medium mushrooms, wiped clean
  • 1 red bell pepper, stem removed, seeded, and cut into 1-inch pieces
  • 6 small red potatoes, washed well and halved

Dressing ingredients

  • Ranch® Salad Dressing & Seasoning Mix
  • 3 tablespoons olive oil
  • juice of 2 lemons

Author of this recipe

Love my Salad Kids

Love my Salad Kids

Amateur cook

We offer handy tips for encouraging children to enjoy eating better with fun and delicious salad ideas. Do you know a salad that your kids just love? Or do you have a tried... Read more
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This is a lovely recipe for marinated vegetables on the barbecue. Enjoy!

Preparation

 In a shallow dish, soak the skewers in just enough water to cover for 1 hour.

 Place the potatoes in a casserole or baking dish with 1/4 of the water and cook on high for 5 minutes. Drain the water and set aside.

In a large bowl, whisk the seasoning mix together with the olive oil and lemon juice until well blended. Add the potatoes, cauliflower, mushrooms, zucchini, and bell pepper to the marinade and toss until well coated. Chill covered for at least 1 hour. Preheat the grill.

Thread the vegetables alternately on skewers and brush with the remaining marinade.

Grill for 10 to 15 minutes on each side or until the vegetables are golden and crispy.

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