Ingredients
- 8 wooden skewers
- 1 medium red onion peeled and cut into wedges
- 1 medium zucchini sliced into rounds
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 cup cherry tomatoes whole
- 8 ounces button mushrooms cleaned and halved
- 2 tablespoons olive oil divided
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Fresh lemon wedges optional, for serving
Instructions
- Soak wooden skewers in water for at least 20 minutes to prevent burning while grilling.
- Thread the vegetables onto the soaked skewers in an alternating pattern. Brush with 1 tablespoon olive oil and season with salt, pepper, garlic powder, onion powder, and dried oregano.
- Preheat the grill to medium-high (around 400°F) and lightly oil the grates with remaining olive oil. Grill the skewers for approximately 3-4 minutes per side until tender and lightly charred. Serve with a squeeze of fresh lemon if desired.
