Grilled Vegetable Skewers with Herb Marinade

Ingredients

• 2 medium bell peppers
• 2 medium zucchini
• 1 large red onion
• 1 cup olive oil
• 3 cloves garlic
• 2 tablespoons oregano
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cherry tomatoes
• 8 ounces mushrooms

Instructions

1. 1

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

2. 2

   In a small bowl, whisk together 1 cup of olive oil, minced garlic (3 cloves), 2 tablespoons of oregano, 2 tablespoons of balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of black pepper to create the marinade.

3. 3

   Wash and prepare the vegetables: cut the bell peppers into 1-inch squares, slice the zucchini into 1/2-inch rounds, and cut the red onion into wedges.

4. 4

   In a large mixing bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms. Pour the marinade over the vegetables and toss well to ensure they are evenly coated.

5. 5

   Let the vegetables marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.

6. 6

   Soak wooden skewers in water for 20 minutes to prevent burning. If using metal skewers, this step is not necessary.

7. 7

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

8. 8

   Place the skewers on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.

9. 9

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

10. 10

    Serve the grilled vegetable skewers warm, drizzled with any remaining marinade if desired.