Grilled Vegetable Kebobs

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With summer comes grilled fresh veggies.  The grilling sets them apart from the steamed variety with tons more flavor and a really great presentation.  They can be a fun addition to your outdoor meals. There is no better way to grill your vegetables than on skewers.

1/2 cup olive oil
3 zucchini
1 red bell pepper
1 yellow bell pepper
1 onion
12 oz halved mushrooms
1/4 cup red wine vinegar

Before getting too far down the road, take 8 wooden skewers and begin soaking them in water.  We prefer that they don't catch on fire while the veggies are cooking away.  Next, whisk the vinegar and oil thoroughly and set aside.

Next, cut each of the bell peppers into roughly 12 inch (1") wide pieces. Now for the zucchini, cut these guys into 12 half inch (1/2") slices. Finally, cut the onion also into 12 pieces. Once you are finished, thread the vegetables, alternating them on the skewers.  Place two skewers for each kabob.  This keeps the veggies from rotating and gives you more control.

Marinate the kabobs in the oil and vinegar mixture for 15 to 30 minutes.

Now is the time: Grill them over medium coals for 12 minutes or until tender and slightly browned. Serve 'em hot.

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