Created by Easy Home Cooking Magazine

• 2 medium unpeeled red potatoes
• 1 Tbs. orange juice
• 1-1/2 tsp. balsamic vinegar
• 1 garlic clove
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 2 Tbs. plus 2 tsp. olive oil
• 4 thin slices prosciutto or smoked ham
• 1-1/2 Tbs. olive oil
• 2 ounces garlic-flavored soft goat cheese, cut into 8 pieces
• 4 asparagus spears
• 1/2 red bell pepper, cut in half and stem and seeds removed
• 1/2 yellow bell pepper, cut in half and stem and seeds removed
• 1 small zucchini, cut lengthwise into thin slices
• 1/2 Japanese or regular eggplant, cut lengthwise into 1/4-inch slices
• 6 large mushrooms
• 1 poblano pepper, cut in half and stems and seeds removed

Prepare grill for direct grilling. Cook potatoes in boiling water until tender. Drain; cool slightly. Cut potatoes into thick slices. Meanwhile, combine juice, vinegar, garlic, salt and black pepper in small bowl; whisk in thew first measure of olive oil. Set aside.

Wrap each prosciutto slice around 1 piece cheese and 1 asparagus spear. Thread cheese bundles onto wooden skewers. (Soak wooden skewers and picks in hot water 30 minutes to prevent burning.) Brush bundles with remaining olive oil.

Grill bell peppers, skin sides down, over medium heat 8 minutes or until skins are charred. Place in large resealable food storage bag; seal. Let stand 5 minutes; discard skins. Grill remaining vegetables on covered grill over medium heat 2 to 5 minutes on each side or until tender. Grill cheese bundles over medium heat until lightly browned. Arrange vegetables and cheese bundles in large glass dish; drizzle with juice mixture, turning to coat. Let stand 15 minutes.

Per serving: calories 305, fat 19.0g, 52% calories from fat, cholesterol 26mg, protein 12.7g, carbohydrates 26.2g, fiber 5.1g, sugar 8.3g, sodium 608mg, diet points 7.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 0.1, Lean meat: 0.2, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.0

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