---------- Recipe via Meal-Master (tm) v8.01
       Title: Antipasto Kabobs
  Categories: Appetizers, Salads, Vegetables
       Yield: 8 servings
 	    8	 Salami, casing removed 	     2 tb Lemon juice, freshly
       8    Pepper, pickled, mild, sm           1 tb Vinegar, balsamic
       2    Zucchini, quarter crosswise       1/4 ts Oregano, dried
      16    Olives, black, pitted               1    Garlic, clove, minced
      16    Tomatoes, cherry, washed &        1/4 ts Salt
            Drained                           1/4 ts Pepper, fresh ground, white
     1/3 c  Oil, olive                     
   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.