Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Diamond Crystal kosher salt ((not fine salt))
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 8 oz button mushrooms
  • 1 large red bell pepper
  • ½ red onion
  • 2 medium zucchinis

Instruction

  • If you’re using wooden skewers, soak them in water until ready to use.
  • In a large bowl, gently mix together the marinade ingredients.
  • Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
  • Cut the bell pepper and the red onion into squares, as shown in the video.
  • Slice the unpeeled zucchinis into ¼-inch thick slices.
  • Add the prepared vegetables to the marinade and gently mix until well-coated.
  • Heat your grill on medium-high. I use an indoor George Foreman grill. You can use a similar grill, an outdoor grill, or a grill pan.
  • Thread the vegetables on six skewers, as shown in the video. If using soaked wooden skewers, pat dry them first.
  • Oil your grill and place the vegetable skewers on the grill. Grill until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.