Grilled Vegetable Skewers with Herb Marinade

Ingredients

• 2 medium bell peppers
• 2 medium zucchini
• 1 large red onion
• 1 cup olive oil
• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cherry tomatoes
• 8 medium mushrooms

Instructions

1. 1

   Prepare the vegetables: Wash and cut the bell peppers into 1-inch squares, slice the zucchini into 1/2-inch rounds, cut the red onion into wedges, and halve the cherry tomatoes. Clean the mushrooms by wiping them with a damp cloth.

2. 2

   In a large bowl, combine the olive oil, fresh thyme, fresh rosemary, salt, and black pepper. Whisk until well blended.

3. 3

   Add the prepared vegetables (bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms) to the bowl with the marinade. Toss to coat all vegetables evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

4. 4

   Preheat your grill to medium-high heat (about 400°F).

5. 5

   While the grill is heating, soak wooden skewers in water for 20 minutes to prevent burning.

6. 6

   Thread the marinated vegetables onto the soaked skewers, alternating between different types for a colorful presentation.

7. 7

   Once the grill is ready, place the skewers on the grill. Grill for about 10-12 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.

8. 8

   Remove the skewers from the grill and let them rest for a few minutes before serving.

9. 9

   Serve warm as an hors d'oeuvre, drizzled with any remaining herb marinade if desired.