Ingredients:

  • 2 large (12 oz / 340g) zucchini, sliced into 1-inch rounds
  • 2 large (12 oz / 340g) yellow squash, sliced into 1-inch rounds
  • 2 (6 oz / 170g) red bell peppers, cut into 1-inch chunks
  • 2 (6 oz / 170g) green bell peppers, cut into 1-inch chunks
  • 1 large (8 oz / 225g) red onion, cut into 1-inch wedges
  • 8 oz (225g) whole cremini mushrooms
  • 1 cup (150g) cherry tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Chop all vegetables into consistent 1-inch chunks to ensure uniform cooking.
  2. Place all chopped vegetables into a large mixing bowl.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper until emulsified.
  4. Pour the marinade over the vegetables and toss gently until every piece is coated.
  5. Allow the vegetables to marinate for 30 minutes.
  6. Preheat your grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  7. Slide the vegetables onto the skewers, alternating colors, leaving a small gap between items for heat circulation.
  8. Place skewers on the grill and cook for 10–12 minutes, turning every 3 minutes.
  9. Remove skewers when vegetables are tender and have developed deep, charred grill marks.