Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Ounces whole mushrooms
   1      medium        Bell pepper -- cut into 6 then cut in half -- (about 12 pieces)
   1      medium        Zucchini -- diagonally cut inch slices
   6      large         Cherry tomatoes
   2      tablespoons   Olive or vegetable oil
                        -----MARINARA DIP-----
   2      tablespoons   Olive or vegetable oil
   1      Clove         Garlic -- finely chopped
   2      large         Tomatoes, skinned -- seeded cut into fourths
   1      tablespoon    Finely chopped fresh or
   1      teaspoon      Dried oregano leaves
   1      tablespoon    Chopped fresh parsley
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper

Preparation:

Vegetable Kabobs with Marinara Dip. Prepare Marinara Dip. Set oven control to broil. Thread vegetables separately on 4 metal skewers. Brush vegetables with oil. Place skewers of bell pepper and zucchini on rack in broiler pan. Broil with tops about 4 inches from heat 2 minutes. Add skewers of mushrooms and cherry tomatoes. Broil 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender. Serve with dip. Prepare vegetables as directed. Place bell pepper and zucchini skewers on grill 5 to 6 inches from medium-hot coals. Grill 2 minutes. Add skewers of mushrooms and cherry tomatoes. Grill 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender.MARINARA DIPHeat oil over medium heat in 2-quart saucepan. Cook garlic in oil about 2 minutes, stirring occasionally. Add remaining ingredients. Cook uncovered over medium heat about 5 minutes, stirring occasionally. Pour into blender or food processor. Cover and blend on medium speed, or process, about 15 seconds, until smooth. Serve warm.