Grilled Vegetable Skewers

Ingredients

• 0.25 cup extra-virgin olive oil
• 2 tbsp lemon juice – freshly squeezed
• 1 tbsp red wine vinegar
• 3 cloves garlic – minced
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.25 tsp crushed red pepper flakes
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 bell peppers – seeded and cut into 1.25-inch pieces
• 2 zucchini – cut into 0.75-inch thick half-moons
• 1 red onion – peeled and cut into 1.25-inch wedges
• 8 ounces cremini mushrooms – trimmed; halved if large
• 1 pint cherry tomatoes – left whole
• 0.25 cup fresh parsley leaves – chopped (for finishing)
• lemon wedges – for serving

Instructions

1. If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning. Preheat a grill to medium-high heat (about 425–450°F). Clean and oil the grates.
2. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, dried oregano, dried thyme, crushed red pepper flakes, kosher salt, and black pepper.
3. Add the bell peppers, zucchini, red onion, cremini mushrooms, and cherry tomatoes to the bowl. Toss until all the vegetables are evenly coated in the marinade. Let sit for 20–30 minutes, tossing once halfway.
4. Thread the marinated vegetables onto skewers, alternating pieces for even cooking and leaving a little space between each piece so heat can circulate.
5. Grill the skewers, covered, turning every 2–3 minutes, until lightly charred and tender, 8–12 minutes total. If flare-ups occur, move skewers to a cooler zone.
6. Transfer skewers to a platter and rest 2 minutes. Sprinkle with the chopped fresh parsley leaves. Serve hot with lemon wedges.