Antipasto Kabobs

Ingredients:

• 8 Salami, casing removed
• 8 Pepper, pickled, mild, sm
• 2 Zucchini, quarter crosswise
• 16 Olives, black, pitted
• 16 Tomatoes, cherry, washed &
• Drained
• 1/3 c Oil, olive
• 2 tb Lemon juice, freshly squeeze
• 1 tb Vinegar, balsamic
• 1/4 ts Oregano, dried
• 1 Garlic, clove, minced
• 1/4 ts Salt
• 1/4 ts Pepper, fresh ground, white

Preparation:

• 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.