Fresh Vegetable Kabobs
|Bell pepper||1 (Green Or Red)|
|Mushroom caps||1 Cup (16 tbs) (Fresh Or Canned)|
|Artichoke hearts||1 Cup (16 tbs)|
|Pitted olives||1 (Whole Or Sliced)|
|Cheese||1 Cup (16 tbs)|
Cut all vegetables into small, bite-sized chunks or slices for skewering onto long party toothpicks (3 inches or more). Cut cheese into cubes and refrigerate.
Place vegetables side by side in a shallow dish or on a platter. (Don't mix together or they will be harder to select for skewering.) Drizzle a generous amount of Italian dressing over top, and turn vegetables to coat. Let marinate at least 1 hour.
Remove cheese from refrigerator. Spear one of each vegetable and cheese on each pick. Use cheese or a firm vegetable such as green pepper at the end of tip to hold vegetables on. If you use the same pattern on each kabob, they will arrange attractively on your serving tray.