When firing up the grill, make a few veggie kabobs to add to it; keep the veggies separate from any meat when marinating, and use the leftover marinade as a sauce. (Reduce it to a saucier consistency by boiling it some.) Serves 6-8.

Ingredients:

• 1-2 red or green peppers
• 1/2 lb. mushrooms
• 2-3 zucchinis
• Half a fresh pineapple
• 1/2 pint cherry tomatoes
• (optional) 6-8 small, red potatoes
• About 1/4 c. olive oil
• 1/4 c. each soy sauce
• 1/4 c. white vinegar

Prep your favorites: > 1-2 red or green peppers > 1/2 lb. mushrooms > 2-3 zucchinis > half a fresh pineapple > 1/2 pint cherry tomatoes > (optional) 6-8 small, red potatoes

To the veggies, in a Ziploc bag, add: > about 1/4 c. olive oil

Shake bag to distribute oil. Next, add: > 1/4 c. each soy sauce > 1/4 c. white vinegar

When ready to grill, let the marinade drain into a small pot, and boil it a bit, until reduced to a thicker, saucier consistency. Arrange veggies onto bamboo spears. If using potatoes, carrots, or other firmer veggies, pre-cook in oven for 20 min. or so first. Serve the sauce with the grilled veggies.