Kabob Appetizers Recipe
Ingredients
| Carrot | 1 Medium, scraped | |
| 1 medium-size yellow squash, cut into 1/4-inch slices | ||
| 1 small green pepper, seeded and cut into 1-inch pieces | ||
| Cherry tomatoes | 8 | |
| Ripe olives | 8 | |
| Mushrooms | 8 Small | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Italian seasoning | 1 Teaspoon, dried | |
| Garlic powder | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 4 ounces reduced-fat Monterey Jack cheese, cubed | ||
Directions
1. Slice carrot with a vegetable peeler lengthwise into long thin strips. Place strips in a large shallow dish. Add squash and next 4 ingredients.
2. Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour over vegetables. Cover; marinate in refrigerator 30 minutes.
3. Thread vegetables and cheese alternately onto 8 (6-inch) wooden skewers.
2. Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour over vegetables. Cover; marinate in refrigerator 30 minutes.
3. Thread vegetables and cheese alternately onto 8 (6-inch) wooden skewers.
Chef
