Marinated Beef/Veggie Kabobs

I found this recipe in the Taste of Home Magazine this spring and changed it up a bit. It was a delicious recipe and the marinated vegetables were my favorite part.

Marinade
1 cup light grape juice
1/2 cup olive oil
4 tsp. Worchestershire sauce
4 tsp. Italian seasoning
1 Tbsp. garlic powder
2 tsp. seasoned salt
2 tsp. pepper
1 tsp. dried parsley flakes


1 flank steak 1 1/2 lbs.(cut into cubes)
8 cherry tomatoes
1 large red onion
1 large red pepper
1 large green pepper
1 yellow summer squash
1 medium zucchini
(You can do whatever vegetables you have - mushrooms would be good also and my kids added pineapple to their kabobs.)

In a small bowl combine marinade ingredients. Pour half the marinade in a large resealable plastic bag with the beef. Pour the rest of the marinade in another large resealable plastic bag with tomatoes and vegetables cut into 1 inch pieces. Refrigerate the beef and vegetables in marinade for at least 2 hours.

Drain marinade from beef and discard. Drain marinade from vegetables and save for basting. Thread beef and vegetables onto to metal or wooden skewers. Grill covered over medium heat for 10-15 minutes or until meat is done. Remember to baste the meat and vegetables and turn occasionally.