Vegetable Kabobs
  • Servings: 4-6
  • 1/2 pound whole small mushrooms
  • 1 1/2 pounds small zucchini, cut into 1-inch slices
  • 12 to 16 cherry tomatoes
  • Italian salad dressing or other marinade mixture
  • 9 to 12 pineapple chunks
  2. Directions for grilled vegetable kabobs
  3. Wash mushrooms; remove and discard stems. Place mushrooms, sliced zucchini, and cherry tomatoes in salad dressing. Let marinate in refrigerator for at least 4 hours.Drain vegetables, reserving marinade. Thread vegetables alternately with pineapple onto skewers. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade. Vegetable kabobs serves 4 to 6.