DIRECTIONS

In a small bowl, combine the first nine ingredients. Divide marinade between two large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.
    Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat for 5-8 minutes on each side or until pork juices run clear. Yield: 2 servings.