Al Fresco Ka-Bobs

Finally, after our wretchedly hot 100 plus degree days, we got a little break. We had a refreshing day with a high of 97. Woo-hoo! So we celebrated and ate al fresco. I had tons of veggies and one large steak (not really big enough for the four of us to have a substantial piece) so I decided to make ka-bobs. My kids love vegetables this way and ate every bite! (Okay, except for my daughter, the Cookie Diva. She just doesn't like mushrooms...yet.)

Ingredients:

1 large sirloin steak (or the cut you prefer)

2 zucchinis and/or summer squash sliced thickly

1 onion

assortment of bell peppers

whole mushrooms

cherry tomatoes

soy sauce

worcesterhire

olive oil

Paul Newman's Family Style Italian dressing

balsamic vinegar

salt, pepper

If you are using wooden skewers, then place them in a dish with water to soak. Cut the sirloin steak into bite sized pieces and place in a bowl. Douse generously with soy sauce, add about 1-2 T each of worcestershire and olive oil. Stir into the meat and set aside. Chop all veggies into bite sized pieces and place in another bowl. Douse generously with Italian salad dressing (I LOVE this dressing and use it all the time), then add a little balsamic vinegar, a little soy sauce and a little salt and pepper. (I always say "a little" because you can always add more.) Stir and set aside. Let the meat and veggies absorb the marinades for about 30 minutes.

Preheat the outdoor grill to high. Pierce the veggies and meat alternately onto the skewers. When you are ready to cook, lower the grill heat to medium and then place the skewers on the grill. Cook for 4-5 minutes then turn and cook 4-5 minutes more. Check to see if done and if you want to cook them longer, just check them every 3 minutes or so.

Serve with a big salad and garlic bread or your favorite rice. Here's to better weather ahead for us Texans! Serves 4.