Zucchini Tomato Kabobs
A vintage handwritten recipe from the July 1977 edition of Southern Living for Zucchini Tomato Kabobs made with fresh mushrooms, zucchini, cherry tomatoes, Italian salad dressing, pineapple chunks.
Print Recipe
Ingredients
- 1/2 pound fresh mushrooms
- 1 1/2 pounds small zucchini, cut into 1-inch slices
- 12-18 cherry tomatoes
- Italian Salad Dressing
- fresh pineapple chunks, 1-inch
Method
- Combine mushrooms, zucchini, tomatoes, and salad dressing.
- Cover and marinate in the refrigerator for four hours or overnight.
- Drain vegetables.
- Alternate with pineapple onto three long skewers.
- Cook on grill over medium heat 10 minutes, turning occasionally and basting frequently with reserved marinade.
Kitchen Helper 2
Kebobs
Large Mixing Bowl
Grill Tools
Notes
Yield: 8 servings.
This recipe is from the July 1977 edition of Southern Living.