Grilled Veggie Kebobs

 

Spring has finally sprung and many folks turn to grilling their dinner.  We actually grill all winter long but definitely more frequently once the snow is gone.

This recipe is from an Ebook my friends and I wrote called Chillin and Grillin.  It is free right now when you sign up for my newsletter.

This recipe was created by my friend Melanie, and le's be honest, getting more veggies into our family is a good thing.  Veggies are more cost effective than meat and are loaded with antioxidants and vitamins and minerals.

Ingredients:
 
½ cup balsamic vinegar
3 cloves garlic peeled and minced 
1 ½ tbsp minced rosemary
1 ½ tbsp minced thyme 
Salt and pepper to taste
2 bell peppers (colour is your choice), seeded and cut into 1-inch pieces
1 pint grape or cherry tomatoes
2 medium zucchinis (1 green and 1 yellow), cut into 1-inch rounds 
1 medium red onion, peeled and cut into large chunks
 
Soak bamboo skewers in water for 30 minutes or use metal skewers.
Combine the balsamic vinegar, garlic, rosemary, thyme and salt and pepper in a small bowl.
Skewer the vegetables, alternating between different coloured vegetables.
Place the skewers on the grill and cook, brushing the vegetables with the vinegar mix and turning every 4-5 minutes, until the vegetables are tender, 12 – 15 minutes.