1/2 c. olive oil
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper
18 pearl onions
6 frozen half ears corn on the cob
2 sm. zucchini, cut into 1" chunks
1 lg. green pepper, cut into 12 squares
6 (12") metal skewers
1/4 c. white wine vinegar
2 tsp. Dijon mustard
1/2 tsp. tarragon leaves

In 13"x9" pan, combine oil, vinegar, lemon juice, mustard, salt, tarragon leaves and ground pepper; set aside. Cook corn according to package directions; cool slightly. With sharp knife, cut each ear in half. Add corn and remaining vegetables to dressing. Cover and refrigerate 3 to 4 hours or overnight, turning several times to blend flavor. Thread vegetables alternately and grill for 10 to 15 minutes.