2 red bell peppers,
cut into 1/2-inch strips
2 small zucchini, cut into 1/2-inch slices
1 large white or red onion, halved and cut into 1/2-inch
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
8 (6-inch) bamboo skewers, soaked in water for several
Thread peppers, zucchini and onion onto bamboo skewers and
place in a shallow dish. Set aside.
Combine oil and remaining ingredients, mixing well; pour over
kebabs. Cover and refrigerate 8 hours or overnight, turning kebabs once.
Grill kebabs over medium-hot coals 10 to 15 minutes, turning
and brushing occasionally with the marinade.
Makes 8 servings.