Vegetable Salad Kabobs Recipe

• 1/2 c. extra virgin olive oil
• 2 tbsp. lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly grnd pepper
• 18 pearl onions
• 6 frzn half ears corn on the cob
• 2 sm. zucchini, cut into 1" chunks
• 1 lg. green pepper, cut into 12 squares
• 6 (12") metal skewers
• 1/4 c. white wine vinegar
• 2 teaspoon Dijon mustard
• 1/2 teaspoon tarragon leaves

1. In 13"x9" pan, combine oil, vinegar, lemon juice, mustard, salt, tarragon leaves and grnd pepper; set aside.
2. Cook corn according to package directions; cold slightly.
3. With sharp knife, cut each ear in half.
4. Add in corn and remaining vegetables to dressing.
5. Cover and chill 3 to 4 hrs or possibly overnight, turning several times to blend flavor.
6. Thread vegetables alternately and grill for 10 to 15 min.

extra virgin olive oil, lemon juice, salt, freshly grnd pepper, pearl, corn, zucchini, green pepper, metal skewers, white wine vinegar, mustard, tarragon

Taken from cookeatshare.com/recipes/vegetable-salad-kabobs-58895 (may not work)