Grilled Vegetable Kebabs

Instructions

If using bamboo skewers, be sure to soak them in water for at least 30 minutes prior to grilling, or use metal skewers.

Preheat an outdoor grill to medium-high heat, about 400 degrees F.

Slice 2 medium zucchinis into 1/4-inch thick medallions. Cut 2 medium green or red bell peppers into bite-sized chunks. Clean 8 ounces button or crimini mushrooms and keep them whole if they are smaller, or halve them if they are larger. Then cut 1 medium red onion into bite-sized pieces. The key is to keep everything in similar bite-sized pieces.

Combine all the cut vegetables along with 1 pint cherry tomatoesin a mixing bowl. Add in 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper and toss until everything is well coated.

Thread the vegetables one at a time onto your prepared skewers. Make sure to give just a little space in between each vegetable.

Cook on the preheated grill over medium-high heat, rotating carefully about 5 minutes in, until vegetables are tender and the tomatoes pop, total cook time. Cook for 10 to 12 minutes total. Add more salt and pepper to taste. Serve hot.

Side Dish