Vegetales
Vegetables

1 large red or green bell pepper
1 large zucchini
1 large yellow squash
12 oz. large mushrooms
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 large tomato, chopped
1/4 cup grated parmesan cheese

Cut pepper into twelve 1-inch
peices.
Cut zucchini and yellow squash
crosswise into twelve 
1/2-inch slices.
Marinate pepper, zucchini and
squash in oil and vinegar
for 15 minutes.
Alternately thread marinated
vegetables onto 4 large
skewers.  
Brush with remaining oil
mixture.
Grill kabobs over medium-low
coals or broil 4 to 5 inches
from heat for 12-14 minutes
or until tender and browned,
turning once.
Serve over rice.
Sprinkle with tomatoes and
cheese.