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A refreshing orange glaze perks up these colorful kabobs from Candy Gruman of Tucson, Arizona. "I serve this summery dish with baked potatoes and garlic bread," Candy says. "You could substitute some other vegetables if you like, but these are our favorites."
Originally published as Veggie Pork Kabobs in
Taste of Home
August/September 2003, p15
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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