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Seasoned Vegetable Kabobs


12 fresh large mushrooms
2 small zucchini, cut into 1-inch angle-sliced pieces
3 tablespoons salad dressing
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
12 cherry tomatoes

Place mushrooms in a bowl. Pour boiling water over them; let stand 1 minute, and drain. Take four skewers, and alternately place mushrooms and zucchini. Combine Worcestershire sauce, lemon juice, and salad dressing and salt. Grill kebabs over medium coals for about 12 minutes, turning and brushing them frequently with the salad dressing mixture. Add cherry tomatoes to the ends of the skewers, and grill 5 to 8 minutes more, continuing to brush on the salad dressing mixture.


Yields: 4 servings




STACKS, The Art of Vertical Food

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