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Skewers of Garden Vegetables with Fire Pot Sauce
Small whole vegetables (zucchini, patty pan squash, yellow squash, cherry tomatoes, cherry peppers, pea pods, etc) Large vegetables, cut into chunks, or slices )peppers, onions, zucchini, eggplant, butternut squash, mushrooms, corn cob slices, etc) 6 long metal or wooden skewers Olive oil Seasoning salt
Wash and trim vegetables, cutting as needed. Soak wooden skewers in water before loading. Thread a colorful assortment on skewers. Brush vegetable with olive oil and sprinkle with seasoning salt. Grill over medium hot fir or broil for 2 to 4 minutes, turning to cook all sides. makes 6 servings Fire Pot Sauce: Combine 8 oz. Deluxe Process American or Old English sharp cheese (cut into cubes), 1 cup bottled mild red salsa, 1 or 2 Serrano peppers, finely chopped and 1/2 t. Worcestershire sauce in a small pan. Heat until cheese melts. Serve over vegetables. Source: Marlboro Country Cookbook