Tender vegetables soak up this tangy marinade and turn delicately smoky and tender on a hot grill. These kebabs make a wonderful side dish with grilled meats or fish.
Ingredients
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon italian seasoning
1 teaspoon salt
½ teaspoon ground pepper
16 cherry tomatoes
12 medium mushrooms
1 medium zucchini (8 ounces), cut into 1/4-inch slices
4 (1/2 inch) slices red onion
Directions
Whisk 1/4 cup oil, 1/4 cup vinegar, 2 garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon salt and 12 teaspoon pepper in a large bowl. Add 16 tomatoes, 12 mushrooms, 8 ounces of zucchini and 4 onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Preheat grill to medium.
Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.
