Ingredients:

• 1/4 c. olive oil
• 1 T. white or rice vinegar
• 1/2 t. minced garlic
• 1/2 t. dried basil
• 1/2 t. dried oregano
• 12 oz sharp cheddar cheese, cut into 3/4 inch cubes
• 1 can pitted ripe olives, drained
• 4 oz. hard salami, cut into 3/4 inch cubes
• 1 medium green pepper, cut into 3/4 inch pieces
• Toothpicks

Directions:

1. In a large re-sealable plastic bag, combine the first five ingredients; add the remaining ingredients.
2. Seal bag and turn to coat; refrigerate for at least 4 hours.
3. Drain and discard marinade.
4. For each kabob, thread salami, olive, pepper and cheese onto a toothpick.

Servings: Makes about 36 kabobs