Ingredients

The following ingredients have 4 Servings
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 red onion
  • 1 large red bell pepper
  • 8 oz baby bella mushrooms
  • 4 garlic cloves
  • 1/4 cup olive oil
  • 1 lemon (juice only)
  • 2 tbsp white Balsamic vinegar (can substitute white wine vinegar)
  • 1 tsp crushed red pepper flakes (more can be used to make it more spicy)
  • 2 tbsp Italian seasoning**
  • salt
  • 1/4 cup freshly grated Parmesan cheese (to top grilled vegetables)

Instruction

  • Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
  • Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
  • In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
  • Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
  • Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
  • Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
  • Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
  • Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
  • Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.