Marinated Veggie Beef Kabobs

These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. This is a recipe I found in TOH magazine and posting for safe keeping. Time doesn't include marinading time, so allow at least 2 hours for marinating, but more is better on the flavor. Feel free to add any veggies of your choice.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 kabobs

Ingredients

• 1  cup dry red wine
• 1⁄2 cup olive oil
• 4  teaspoons Worcestershire sauce
• 4  teaspoons  italian seasoning
• 1  tablespoon garlic powder
• 2  teaspoons seasoning salt
• 2  teaspoons pepper
• 1  teaspoon dried parsley flakes
• 1  beef  top sirloin steak, cut into 1-inch cubes (1-1/2 pounds)
• 8  cherry tomatoes
• 1  large red onion
• 1  medium green pepper
• 1  summer squash
• 1  medium zucchini

Directions

1. In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
2. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
3. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
4. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.