- salt and pepper
- 2 zucchini, cut into 1" chuncks
- 8 pimento stuffed green olives
- 12 mushrooms, stems removed
- canned water chestnuts, whole
- 1/2 lb bacon, thinly sliced
- soy sauce
- Marinate the water chestnuts for 15 minutes in 1/4 cup of soy sauce. Drain.
- Season the zucchini and mushroom caps lightly with salt and pepper.
- Skewer the vegetables, alternating between the water chestnuts, the olives, the mushrooms, and the zucchini.
- Wrap the bacon around the vegetable skewers and thread on to the ends of the skewers.
- Grill, turning frequently for 10 to 15 minutes.
- Drain briefly on paper towel.
- Serve.