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Antipasto Kabobs

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      Title: ANTIPASTO KABOBS
 Categories: Appetizers, Salads, Vegetables
      Yield: 8 Servings
 
      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
 
  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.
 
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