Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 medium zucchini, sliced into 3/4-inch rounds
  • 2 large red bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch petals
  • 8 oz button mushrooms, whole or halved
  • 1 cup cherry tomatoes, whole

Instructions:

  1. Dice all vegetables into bite-sized pieces, ensuring the zucchini and onion petals are roughly the same diameter as the mushrooms for uniform cooking.
  2. Whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and black pepper in a large mixing bowl.
  3. Toss the zucchini, red bell peppers, red onion, and mushrooms in the marinade. Let them marinate for 30 minutes. Keep cherry tomatoes separate.
  4. Thread the marinated vegetables onto skewers, alternating colors and placing the cherry tomatoes in the center of each skewer.
  5. Place skewers over medium-high heat on a grill and cook for 3-5 minutes per side until mahogany-colored grill marks appear and vegetables are tender.