Grilled Antipasta

2/3 cup steak sauce

1/4 cup lemon juice

2 Tbsp olive oil

1 tsp basil

2 cloves garlic minced

16 med scallops about 2/3 lb

16 med shrimp about 3/4 lb

12 mushrooms

2 oz thinly sliced roast beef or ham

16 two by1/2 inch strips eggplant

1 6oz jar artichoke hearts drained

1 bell pepper thick slices

lettuce leaves and lemon wedges for garnish

soak 12 wooden skewers in water at least 30 minutes. in med bowl combine steak sauce, lemon juice, olive oil, basil and garlic set aside.

thread 4 scallops on each of 4 skewers and 4 shrimp on 4 skewers 6 mushrooms on 2 skewers wrap meat around eggplant secure with toothpick. wrap remaining meat around artichokes thread on remaining skewers. place skewers eggplant bundles and pepper slices on baking sheet, brush with steak sauce mixture.

grill over med heat for 7 to 10 minutes or until seafood is opaque and vegetables are tender. turning and basting several times. remove each from grill s it is done, place on lettuce lined serving platter.

makes 8 appetizer servings