Vegetable Mixed Grill with Thai Green Curry Sauce and Grilled New Potatoes

Yield: 12 servings

3/4 lb. zucchini
3/4 lb. yellow squash
3/4 lb. onions
3/4 lb. red peppers
1/4 lb. fresh ginger
36 new potatoes, medium size
36 cloves garlic
3/4 cup olive oil
1 oz. Thai curry powder
28 oz. coconut milk
1 oz. onion
1/4 tsp. fresh lime juice
1 tbsp. basil
1 tbsp. TABASCO brand Green Jalapeno Pepper Sauce
Salt, to taste

Vegetable Mixed Grill

1. Uniformly slice zucchini, squash, onion and red peppers and place on skewers with sliced ginger and garlic.

2. Rub potatoes with olive oil and season with salt. Wrap in foil and grill until firm but tender.

3. Grill vegetable skewers and serve over potatoes with Thai Green Curry Sauce.

Thai Green Curry Sauce

1. Combine the curry powder with 14 oz. of coconut milk, 1 oz. onions, ginger, lime juice, basil, TABASCO® brand Green Jalapeño Pepper Sauce and salt. Bring to a simmer.

2. Remove from heat and mix in remaining coconut milk.