Grilled Veggie Kebabs

1 pound whole white mushrooms

2-3 green peppers, cut into squares

2-3 sweet onions, peeled and cut in wedges

1-2 bottles (16 ounces each) sweet and sour vinaigrette salad dressing (enough to coat all vegetables)

Basting liquid

2 cups chicken broth

2 tablespoons unsalted butter

1 lemon, juiced

2 tablespoons granulated garlic

2 tablespoons dried oregano

Place mushrooms, peppers and onions in large, resealable plastic bag, pour in dressing and let marinate overnight. The next day, soak 10 wooden skewers in water for at least an hour before grilling.

In the meantime, prepare the basting mixture by combining broth, butter, lemon juice, garlic and oregano in a saucepan over medium heat. Cook, stirring, until butter is melted and mixture is heated through.

Drain vegetables and thread onto skewers. Heat grill to medium temperature, about 350 to 375 degrees. Place skewers on grill, baste with sauce and cook about 20-30 minutes, turning and basting four or five times until vegetables are cooked as desired. Serve with meat or on top of a salad.

Serves five.