1/2 c. vegetable oil
1/3 c. lemon juice
3 tbsp. red wine
1 tbsp. BLAIR lemon pepper
2 tsp. red pepper flakes
1 tsp. BLAIR all purpose seasoning
1 yellow squash, cut in chunks
1 med. zucchini, cut in chunks
1 sm. onion, cut in wedges
16 med. mushroom caps
Cherry tomatoes
3 tbsp. Parmesan cheese

In large bowl combine oil, lemon juice, wine, lemon pepper, all purpose seasoning, red pepper flakes and salt; blend well. Add vegetables, cover and refrigerate 30 minutes or overnight. Remove vegetables, reserving marinade. thread vegetables onto metal or wooden skewers. Broil kabobs 6 inches from heat 12 to 15 minutes brushing often with reserved marinade. Sprinkle with Parmesan cheese and broil until lightly browned. Yields: 4 to 6 servings.