Ingredients

The following ingredients have 4 Servings
  • 8 cups fresh vegetables cut into 2-inch pieces (see note)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dried Onion Soup Mix
  • 1 tablespoon minced garlic

Instruction

  • In a large mixing bowl, whisk together the olive oil, vinegar, onion seasoning, and garlic.
  • To the marinade, add the prepared vegetables, except for mushrooms. Mushrooms should not be marinated, as they will work as a sponge and become soggy. Toss the marinade and vegetables together until the vegetables are evenly coated.
  • Cover the bowl and refrigerate the vegetables for at least 1 hour. 12-24 hours is best. Do not exceed marinating the vegetables for longer than 48 hours.
  • If using wooden skewers, place them in a large rectangular baking dish and cover them with water. Let soak for at least 1 hour, or overnight as well. If using metal skewers, skip this step.
  • Once the vegetables have marinated, thread them onto the soaked skewers, in an alternating pattern, adding the cleaned mushrooms to the mix.
  • Preheat the grill or grill pan to medium heat and lightly brush the grates with oil. Once heated, place the prepared skewers onto the grill and cook for 5 minutes. Rotate the skewers and grill for another 4-6 minutes, or until the vegetables are JUST fork-tender.
  • Remove the skewers from the grill and allow to cool slightly before serving.