Mushroom And Vegetable Kabobs
- 1 bottle garlic salad dressing
- 1 1/2 pounds zucchini
- 18 large cherry tomatoes
- 1/2 pound medium mushrooms
About 5 hours early, toss the zucchini chunks, tomatoes and mushrooms in the salad dressing. Cover and refrigerate at least 4 hours, tossing occasionally.
About 1 hour before serving, drain vegetables, reserving dressing. On six 14-inch skewers, alternately thread the vegetables.
Grill over medium coals about 20 minutes, until the vegetables are tender crisp, occasionally turning the skewers and brushing frequently with the reserved dressing.
This recipe yields 6 servings.