| Antipasto Kabobs
8 Salami, casing removed
8 Pepper, pickled, mild, small
2 Zucchini, quarter crosswise
16 Olives, black, pitted
16 Tomatoes, cherry, washed & drained
1/3 cup of Oil, olive
2 tablespoons of Lemon juice, freshly squeeze
1 tablespoon of Vinegar, balsamic
1/4 teaspoon of Oregano, dried
1 Garlic, clove, minced
1/4 teaspoon of Salt
1/4 teaspoon of Pepper, fresh ground, white
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. Serving Size: 8 Posted to MealMaster Recipes List, Digest #143
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