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Vegetable Salad Kabobs Recipe

by CookEatShare Cookbook

Ingredients

1/2 c. extra virgin olive oil 2 tbsp. lemon juice 1 teaspoon salt 1/4 teaspoon freshly grnd pepper 18 pearl onions 6 frzn half ears corn on the cob

2 sm. zucchini, cut into 1" chunks 1 lg. green pepper, cut into 12 squares 6 (12") metal skewers 1/4 c. white wine vinegar 2 teaspoon Dijon mustard 1/2 teaspoon tarragon leaves

Directions

1. In 13"x9" pan, combine oil, vinegar, lemon juice, mustard, salt, tarragon leaves and grnd pepper; set aside. Cook corn according to package directions; cold slightly. With sharp knife, cut each ear in half. Add in corn and remaining vegetables to dressing. Cover and chill 3 to 4 hrs or possibly overnight, turning several times to blend flavor. Thread vegetables alternately and grill for 10 to 15 min.

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