Grilled Swordfish and Vegetable Kabob
Ingredients
- 1 1/2 pounds swordfish (or tuna)
- 1 cup Girard’s® Olde Venice Italian Dressing
- 1 red onion, peeled, cut into wedges
- 2 bell peppers (red, orange and/or yellow), seeded, cut into 2-inch pieces
- 2 zucchini, cut into 1/2-inch slices
- 1 dozen small cremini mushrooms
- Salt and pepper
- 1 tablespoon olive oil
- Lemon wedges for serving
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