Mans true calling #1

So men like to grill. Everyone knows that. Its a summer tradition for men everywhere. So for this post I decided to learn how to grill. For my first attempt I decided to do something easy, something just to hone my skills. Vegetables!

Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
1 1/2 pounds small potatoes, such as baby purple, baby blue, baby dutch yellow, fingerlings, round red and/or round white
16 baby sunburst squash, baby green patty-pan squash or 1 medium zucchini or yellow summer squash, cut into 1-inch slices
8 fresh mushrooms
1/3 cup butter or margarine
1 to 2 tablespoons snipped rosemary or oregano or 1 1/2 teaspoons dried rosemary or oregano, crushed
1/2 teaspoon ground chipotle chili pepper or chili powder
Coarse kosher salt or sea salt

1. Scrub potatoes with a soft vegetable brush under running water. Halve potatoes larger than 2-3 inches. In a covered medium saucepan, cook potatoes in boiling, lightly slated water for 10 minutes, adding the baby squash and mushrooms for the last 1 minute of cooking time. Drain and cool slightly
2. On eight 10-12 inch metal skewers, alternately thread potatoes, squash, mushrooms, leaving a 1/4 inch space between pieces. In a small bowl, combine butter, rosemary and chipotle chili pepper. Brush over vegetables. Sprinkle kabobs with coarse salt.
3. For a charcoal grill, grill kabobs on the rack of an uncovered frill directly over medium coals for 8 to 10 minutes or until vegetables are tender and rown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and heat as above.) Makes 8 servings.