Grilled Summer Veggies

• 2 whole Medium Onions, Sliced In Wedges
• 16 whole Cherry Tomatoes
• 1 pound Whole Mushrooms
• 2 whole Bell Peppers, 1-inch Cubes
• 1 ounce, weight Package Hidden Valley Ranch Salad Dressing And Seasoning Mix
• 1 cup Light Olive Oil
• 1/4 cups Butter, Melted
• 1 teaspoon Worcestershire Sauce
• 8 whole Wooden Skewers

1. Soak wooden skewers in water in a shallow dish for 30 minutes or until completely soaked.
2. Put all of the vegetables into a large bowl. Toss vegetables in the seasoning mix until well coated. Slide vegetables onto the skewers in the order listed on the above list.
3. Preheat grill to medium heat for 5 minutes. Mix olive oil, butter, and Worcestershire sauce in a small bowl; set aside.
4. Place kabobs on the grill, cooking for 5-7 minutes and basting with olive oil and butter mixture. Turn kabobs and grill for another 5-7 minutes and baste again with olive oil and butter mixture. Remove from the grill and season with salt and pepper.
5. Note: Grilling time may vary according to different grills out there; adjust as needed.

onions, tomatoes, mushrooms, bell peppers, mix, light olive oil, ubc, worcestershire sauce, skewers

Taken from tastykitchen.com/recipes/sidedishes/grilled-summer-veggies/ (may not work)