Ann Cox/Kroger
Ingredients:
¼ c olive oil
¼ c balsamic vinegar
¼ c fresh chopped basil or 1 ½ T dried basil
2 cloves garlic, minced
1 red pepper, seeded and cut into 2-inch pieces
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
4 ounces fresh, whole mushrooms
1 onion, cut in half and then quartered
Directions:
In a large bowl combine olive oil, vinegar, basil and garlic; whisk together. Add vegetables to mixture and stir. Refrigerate at least 1 hour in bowl or sealed plastic bag. Turn bag several times. Thread vegetables on skewers according to variety. Place all red pepper pieces on one skewer, all zucchini pieces on another skewer, etc. Place on grill over medium-high heat. Turn skewers until vegetables are tender, about 3-5 minutes; brush with any remaining marinade.
Yields 4 servings
