Broiled Squash Kabobs
|Zucchini||2 Medium, cut into 1 -inch pieces|
|Yellow squash||2 Medium, cut into 1 -inch pieces|
|Canned onions||16 Ounce, drained (1 Can)|
|Pitted ripe olives||6|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
Place vegetables in 13 x 9 x 2-inch baking dish.
Mix remaining ingredients; pour over vegetables.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 20 minutes before serving, remove vegetables, reserving marinade.
Alternate zucchini, yellow squash, tomatoes, onions and olives on six 12-inch metal skewers.
Place kabobs crosswise on ungreased 15 1/2 X 10 1/2 X 1-inch jelly roll pan; brush with marinade.
Set oven control to broil and/or 550°.
Broil with tops 3 to 4 inches from heat until light brown, about 7 minutes.
Turn; brush with marinade.
Broil until squash is tender, about 5 minutes longer.