Grilled Plant-Based Skewers with Seasonal Veggies
Ingredients:
- 1 red onion, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1 yellow bell pepper, cut into bite-sized pieces
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 pint cherry tomatoes
- 1 cup sliced mushrooms
- 4 ears of corn, cut into 2-inch pieces
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Wooden skewers, soaked in water for at least 30 minutes
Instructions:
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together olive oil, garlic, oregano, salt, and pepper.
- Thread the vegetables and corn onto the skewers, alternating between each vegetable.
- Brush the skewers with the olive oil mixture.
- Place the skewers on the grill and cook for 8-10 minutes, or until the vegetables are tender and slightly charred, turning occasionally.
- Serve the skewers hot, garnished with fresh herbs, if desired.