Recipe: Broiled Squash Kabobs (with cherry tomatoes, onions, and black olives) (1989)

BROILED SQUASH KABOBS

2 medium zucchini, cut into 1-inch pieces
2 medium yellow squash, cut into 1-inch pieces
12 cherry tomatoes
1 (16 ounce) jar whole onions, drained
6 pitted large ripe olives
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 teaspoons snipped fresh (or 1/2 teaspoon dried dill weed)

Place vegetables in rectangular baking dish, 13 x 9 x 2 inches.

Mix remaining ingredients; pour over vegetables. Cover and refrigerate at least 8 hours but no longer than 24 hours.

WHEN READY TO COOK:
Remove vegetables, reserving marinade. Alternate zucchini, yellow squash, tomatoes, onions and olives on six 12-inch metal skewers. Place kabobs crosswise on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch; brush with marinade.

Set oven control to broil. 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.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Summer Fresh Fruits and Vegetables, General Mills Inc., 1989