Marinated Vegetable Kabobs
|Canned artichoke hearts||7 1⁄4 Ounce, drained (Half Of 14 1/2 Ounce Can)|
|Oil base salad dressing with herbs and spices||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Small, cut into wedges|
|Green bell pepper||1⁄4 Medium, cut into wedges|
|Red bell pepper||1⁄4 Medium, cut into wedges|
|Dried leaf tarragon||1⁄4 Teaspoon|
|Dry white wine||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
1. In a medium bowl, combine green and red peppers, onion and water. Cover with waxed paper or plastic wrap. Microwave at 100% (high) 3 minutes or until crisp-tender. Remove vegetables with a slotted spoon, reserving juices in bowl. Set vegetables aside.
2. To vegetable juice in bowl, add salad dressing, wine, Worcestershire sauce and tarragon; whisk until combined. Microwave at 100% (high) 1-1/2 to 2 minutes or until boiling. Add pepper and onion wedges, mushrooms and artichoke hearts. Cover and marinate at room temperature 30 minutes; stir occasionally.
3. To serve, drain vegetables, reserving marinade. Thread marinated vegetables and tomatoes alternately on 12 inch bamboo skewers. Place in a 10" x 6" baking dish. Drizzle with some of the reserved marinade. Cover with vented plastic wrap. Microwave at 100% (high) 3 minutes or until heated through; drizzle with reserved marinade after 2 minutes. Let stand, covered, 2 minutes.