Vegetable Kabobs
Makes 8 servings

8 Salami slices, casing removed
8 Peppers, pickled, mild
2 Zucchini, quartered
16 Olives, black, pitted
16 Tomatoes, cherry, washed & drained
1/3 cup olive oil
2 tbsp Lemon juice, freshly squeezed
1 tbsp Vinegar, balsamic
1/4 tsp Oregano, dried
1 Garlic clove, minced
1/4 tsp Salt
1/4 tsp ground Pepper

Soak 8 bamboo skewers in cold water for 15 minutes. Drain.

Wrap a slice of salami around a small pepper. Thread on a skewer. Thread on, a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside.

Light the coals.

Mix remaining ingredients for dressing. Brush kabobs with dressing.

When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish and serve.