1-1/2 pounds zucchini (about 3 medium) cut into 1/4 inch slices)
2 green peppers, cut into 1-1/2 inch pieces
18 cherry tomatoes
18 whole mushrooms
1/2 cup bottled Italian dressing
1 teaspoon garlic salt
Alternate vegetables on each of 6 metal skewers, leaving space between vegetables. Mix dressing and garlic salt; brush on vegetables. Cover and grill kabobs 5 to 6 inches from medium coals, turning and brushing 2 or 3 times with dressing mixture. until vegetables are crisp-tender, 10 to 15 minutes.
6 servings.
Variation:
Smoky Vegetable Kabobs: Cover 1 cup hickory chips with water. Let stand 30 minutes; drain. Add hickory chips to hot coals. Continue as directed above.
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