Silkmom, I love the kabob idea, but I think you ought to try it out ahead of time. I'm not sure all the ingredients will stand up to an overnight marinade (what kind of cheese, for instance?), and I don't think the cherry tomato will absorb much of the marinade unless the skin is pierced. I tried something like your idea for a pool party last summer, but I made the kabobs quite small so that they were manageable as finger food - just three items per kabob. If you do different combinations, that lets people who don't like a particular item avoid it. I used a bottled Italian dressing as the marinade, and only let my kabobs sit for a couple hours (that's all the time I had). I was very pleased with how they turned out. Good luck with your experiments, and please share your tips with us when the party is over!