Categories: Appetizers, Salads, Vegetables 
      Yield: 8 servings 
  
      8    Salami, casing removed              2 tb Lemon juice, freshly squeeze 
      8    Pepper, pickled, mild, sm           1 tb Vinegar, balsamic 
      2    Zucchini, quarter crosswise       1/4 ts Oregano, dried 
     16    Olives, black, pitted               1    Garlic, clove, minced 
     16    Tomatoes, cherry, washed &        1/4 ts Salt 
           Drained                           1/4 ts Pepper, fresh ground, white 
    1/3 c  Oil, olive                      
  
  Soak 8 bamboo skewers in cold water for 15 minutes.  Drain.  Wrap a slice 
  of salami around a small pepper.  Thread on skewer.  Thread on a piece of 
  zucchini, an olive, a tomato, then another olive and another tomato. Repeat 
  with the remaining skewers.  Set kabobs aside. 
   
  Light the coals.  Mix remaining ingredients for dressing.  Brush kabobs 
  with dressing.  When coals are hot, set kabobs on grill rack about 4 to 6 
  inches from heat source.  Grill kabobs for 3 to 4 minutes, turning once or 
  twice as needed.  Food should be hot and beginning to char. 
   
  Transfer kabobs to serving dish.