• 12 small red new potatoes (about 1-1/2" round each)
• 2 small green zucchini, cut into about 6 - 1" pieces each
• 2 small yellow summer squash, cut into about 6 - 1" pieces each
• 2 T. water
• 1 lb. kielbassa - cut into 24 pieces

  Glaze

• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 T. orange juice

Preparation -
Prepare the grill. Place the potatoes in a microwave safe bowl; add 1 T. water. Cover, then microwave on high power for about 5 minutes or until the potatoes are barely tender, stirring one time. Drain the potatoes, cover and set aside. Place the sliced green zucchini and the sliced yellow squash in another microwave-safe bowl. Add 1 tablespoon water. Cover with plastic wrap and microwave on high power for 2 to 3 minutes or until the zucchini and yellow squash are tender-crisp, stirring one time, then drain. Whisk the glaze ingredients together in a small bowl; set aside. Thread the kielbassa and vegetables on to 6 large skewers, alternating slices of vegetables and kielbassa. Place the kabobs on the grill, 4" to 6" above medium-hot coals. Grill for 8 to 10 minutes or until thoroughly heated, turning once and brushing frequently with the glaze. Serve with the remaining glaze on the side.