ANTIPASTO KABOBS
Source: Ladies Home Journal; August 1991
Servings: 8

8 slices salami, casing removed
8 small, mild pickled peppers
2 zucchini, quartered crosswise
16 black pitted olives, drained
16 cherry tomatoes
DRESSING:
2 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1 garlic clove, minced
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper

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

Wrap a slice of salami around a small pepper. Thread on 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.