1 garlic clove, crushed
1/4 c. water
1/4 c. vinegar
2 tbsp. oil
1/4 tsp. seasoned salt
1/4 tsp. dill weed

Place all marinade ingredients in shallow glass baking dish; blend well. 1 sm. zucchini, cut into 12 (2 1/2 inch) thin strips 1 sm. red bell pepper, cut into 12 (2 1/2 inch) thin strips 12 (2 1/2 inch) thin strips Monterey jack cheese Green onion tops, cut into 12 thin strips

Add vegetable strips to marinade mixture and toss to coat. Cover and refrigerate for several hours or overnight. To prepare bundles, remove vegetable strips from marinade; place on paper towels to drain. For each bundle, use one strip each of carrot, zucchini, red pepper and cheese. Tie each bundle with onion strip. 12 bundles.