DIRECTIONS

Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool.
    In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours.
    Coat grill rack with cooking spray before starting the grill. Drain and reserve marinade; thread vegetables onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 10-15 minutes, turning and basting occasionally with reserved marinade. Yield: 4 servings.