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PREP/COOK TIME
55 mins
DIFFICULTY
Easy
SERVINGS
6
Ingredients:
3-4 garlic cloves, minced
1/2 tsp Kosher salt
1/2 cup fresh chopped parsley
1/2 tsp dried oregano
1/2 tsp pepper
1/3 cup Town Square Lemon Olive Oil
1 large yellow squash, cut into 6 half moon pieces
1 large zucchini, cut into 6 half moon pieces
12 baby bella mushrooms, whole but trimmed
12 grape tomatoes, whole
1 medium onion, cut into 6 chunks
Directions:
- Prepare 8-10 skewers. If using bamboo or wooden skewers, allow them to soak in water for 30 minutes.
- In a large mixing bowl, add the minced garlic, salt, parsley, oregano, pepper and lemon olive oil. Whisk until combined well.
- Add the squash, zucchini, mushrooms, tomatoes, and onion and gently stir until coated.
- Set aside for 20 minutes in the fridge.
- Arrange your skewer as follows: tomato, mushroom, squash, onion, zucchini, tomato, mushroom. Repeat until you have 6 skewers.
- On the Grill: Heat the grill to medium. Arrange skewers on grill, leaving a few inches of space between each. Then, cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts.
- In the Oven: Pre-heat oven to 400 degrees. Place your kabobs on a tinfoil-lined pan and roast on center rack of the oven, turning occasionally, for 15 minutes.