Vegetable Kebabs
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coarse salt
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 8 ounces button mushrooms
  • 1 large red bell pepper, seeded and coarsely diced
  • ½ large red onion, peeled and coarsely diced
  • 2 medium zucchini or yellow squash, cut into ¼-inch slices
  1. If you’re using wooden skewers, soak them in water 30 minutes before ready to use. In a large bowl, mix together the oil, vinegar, salt, garlic powder, oregano and black pepper. Add the vegetables to the marinade and gently mix until well-coated.
  2. Heat grill to medium-high. Thread the vegetables on 6 skewers. If using soaked wooden skewers, first pat them dry. Oil your grill and place the vegetable skewers on the grill. Grill until tender, 4–5 minutes per side. Serve warm.
Recipe by The Tennessee Magazine at