A Healthy Rainbow of Deliciousness!
Ingredients
3/4 cup balsamic vinaigrette
3 TBSP fresh lemon juice
1 lb cremini mushrooms (or other mushrooms of your choice)
1 pt. grape or cherry tomatoes
2 medium orange bell peppers cut into 1 inch cubes
2 medium yellow squash cut into 1/2 inch rounds
2 medium zucchini cut into 1/2 inch rounds1
1 medium red onion, cut into 1-in. pieces
1 1/2 tsp kosher salt
1 tsp ground black peppter
ground black pepper
1/4 cup chopped fresh parsley (optional)
Directions
- In a medium measuring cup, whisk together the balsamic vinaigrette and lemon juice.In a large bowl, combine the mushrooms, tomatoes, bell pepper, squash, zucchini, and onion.
- Drizzle in about ½ cup of the balsamic mixture, tossing the vegetables to fully coat. Sprinkle with the salt and black pepper. Allow to marinate for 10 minutes, stirring occasionally to redistribute the balsamic.
- Preheat the grill to medium-high heat (400°F to 425°F).
- Thread the vegetables on 12 (12-inch) skewers, alternating as you like.
- Grill the skewers, covered, until grill marks form, about 4 minutes. Turn the skewers and continue grilling until grill marks form, 3 to 4 minutes more. Uncover the grill and continue turning the skewers until the vegetables are browned and tender, 4 to 5 minutes more.
- Remove the skewers to a serving plate and brush with more of the balsamic mixture. Whisk the parsley into the remaining balsamic mixture. Serve the sauce with the skewers.
Tip: Soak wooden skewers in water for at least 15 minutes, prior to use.
