Grilled Vegetable Kabobs

• 12 mushrooms
• 2 green bell peppers
• 1 red bell pepper
• 1 pint cherry tomatoes
• 2 onions - use a sweet onion such as Vidalia
• 1 eggplant
• 3 zucchinis
• 1/2 cup olive oil
• 1/2 cup lemon juice
• salt — to taste
• black pepper — to taste

Prepare vegetables.
Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks, remove
stems from cherry tomatoes, slice zucchini into thick slices, cut eggplant into chunks.
Use 6 metal skewers about 6-8 inches long.
Thread vegetables onto skewers, alternating according to color for a nice presentation.
Brush with a marinade of the olive oil, lemon juice, salt and pepper.
Grill 4 inches from hot coals, turning and basting frequently.
Cook for about 12-15 minutes.
Serves 6.

Grilled Beef Kabobs

• 1 Lb Stew Meat — cut into 1 inch
• 1/2 C Teriyaki Sauce
• 1/3 C Dry Red Wine
• 1 Tbsp Worcestershire Sauce
• 1/2 Tsp Garlic Salt
• Unseasoned Instant Meat Tenderizer
• 1/2 Sm Pineapple (Or Canned)
• 1 Lg Green Pepper — cut into 1 inch
• 1 lg Onion — cut into 1 inch

Place meat in bowl.
Mix teriyaki sauce, wine, worcestershire sauce, and garlic salt.
Pour over meat.
Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally.
Drain meat, reserving marinade.
Sprinkle meat with tenderizer according to package directions. Prepare pineapple, cut into wedges.
On four skewers thread meat alternately with green pepper, pineapple, and onion.
Grill over hot coals 8 minutes, baste with marinade.
Turn, grill 7 minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more).
Brush once more.
Yield: 4 servings.