Peppercorn

1/3 cup dry red wine

1/4 cup snipped chives

2 cloves garlic, minced

1 teaspoon cracked multicolored or black peppercorns

4 beef tenderloin steaks or beef sirloin -- cut 1/4" thick Vegetable Kabobs -- see recipe below

For marinade, combine the salad dressing, red wine, chives, and peppercorns. Place beef in a heavy plastic bag set in a large bowl. Pour marinade over beef in bag; seal bag. Marinate in the refrigerate for 8-12 hours, turning meat occasionally. Remove the beef from the bag; reserve marinade.

22 to 26 minutes for medium doneness, turning once and brushing with reserved marinade halfway through grilling. Discard marinade.

10-12 minutes of grilling and cook until browned and tender, brushing with olive oil and salad dressing mixture. Turn occasionally. Serve kabobs with beef. Makes

4 servings.

8 tiny new potatoes. Cut 2 small red onions into 6 wedges each. Halve

1 small zucchini lengthwise and cut into 1/2 inch thick slices. Set vegetables aside. Cook potatoes in a small amount of boiling water in a medium covered saucepan for 10 minutes. Gently stir in the onion wedges,

8 baby yellow sunburst squash, and 4 miniature sweet peppers or 1 medium red sweet pepper quartered. Cover and cook for 5-8 minutes or until vegetables are nearly tender. Drain; cool slightly.

Alternately skewer the precooked vegetables and uncooked zucchini onto eight 10 inch skewers.

1/4 cup clear olive oil and vinegar salad dressing and 2 teaspoons snipped fresh rosemary in a small bowl. Brush mixture over kaboabs.