2 Zucchini 2 Portobello Mushrooms 2 Bell Peppers, any color 1/2 Onion, any
2 Tbs. Olive Oil
1 Pinch Salt and Pepper
Optional Pinch: Oregano, Garlic Powder
Slice zucchini into 1/2 inch circles.
Dice all other vegetables into large pieces.
Place vegetables on skewer.
Try to keep a bit of space between the pieces.
This will help the vegetables cook evenly.
Brush a little oil over the vegetables.
Sprinkle with spices.
Turn on bbq grill to high.
Cover grates with a sheet of foil.
Place 2 bricks at each end of the foil.
Place the end of each skewer onto the bricks.
Close the lid to cover the grill.
Roast vegetables for about 20 minutes.
You should check the vegetables after 10 and 15 minutes to make sure they are not burning.
Remove from heat and serve.
New Taste Thinking:
So many times I find myself wondering what vegetable to serve with dinner. Broccoli, cauliflower, spinach are all nice choices but sometimes you just don't have a taste for them. This vegetable kabob is something different and one that always works. It is so simple and delicious that sometimes I make a double batch just to enjoy the leftovers cold the next day.
