Italian Seasoned Vegetable Kabobs
|Boiling water||1 Cup (16 tbs)|
|Zucchini||2 Small, cut in 1 inch bias sliced pieces|
|Italian salad dressing||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Pour some boiling water over mushrooms in a bowl.
Let stand 1 minute; drain.
On four skewers alternately thread mushrooms and zucchini.
Combine Italian salad dressing, lemon juice, Worcestershire sauce, and salt.
Grill kabobs over medium coals about 12 minutes, turning and brushing often with salad dressing mixture.
Thread cherry tomatoes on ends of skewers; grill till heated through, 5 to 8 minutes more, turning and brushing often with salad dressing mixture.