Summer Vegetable Skewer Recipe

Tri-colored bell peppers are the star of this colorful vegetable skewer recipe. The pepper's sweet, delicious flavor will soak into the zucchini, as the garlic-infused olive oil scents the earthy mushrooms. Vegetable skewers are a welcomed addition to any barbecue or cookout, and a great way to use fresh seasonal vegetables.

Makes 4 Summer Vegetable Skewers

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 1/4 cup olive oil
• 1 garlic clove, sliced thin
• 1/2 tsp dried thyme
• 1 large red bell pepper, seeded, cut in eighths
• 1 large green bell pepper, seeded, cut in eighths
• 1 large yellow bell pepper, seeded, cut in eighths
• 2 green zucchini, sliced in eighths
• 8 large white mushrooms, halved
• 4 long metal grill skewers
• salt and fresh ground black pepper to taste

Preparation:

In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and add the herbs. Stir and allow to sit for 30 minutes to infuse the oil.

Skewer the vegetables in any order desired. Each skewer should get six pieces of pepper (2 of each color), four slices of zucchini, and four mushroom halves. Smaller ones can be made using bamboo skewers that have been soaked in water overnight.

Brush the vegetable skewers with the olive oil, season with salt and fresh ground black pepper to taste, and cook on a preheated grill until the vegetables are tender.

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