Marinated Veggie Beef Kabobs - cooking recipe

Ingredients

1 cup dry red wine
1/2 cup olive oil
4 teaspoons Worcestershire sauce
4 teaspoons italian seasoning
1 tablespoon garlic powder
2 teaspoons seasoning salt
2 teaspoons pepper
1 teaspoon dried parsley flakes
1 beef top sirloin steak, cut into 1-inch cubes (1-1/2 pounds)
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 summer squash
1 medium zucchini

Preparation

In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.