- 2 medium zucchini, cut in 1/2 inch rounds
- 2 medium red, yellow, orange, green bell peppers, cut in chunks
- 1 medium red onion, cut in chunks
- 4 cherry tomatoes, cut in halves
- 8–16 oz fresh whole mushrooms (white button, or crimini), cut in halves
- skewers
- FOR THE MARINADE:
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped parsley
- 1 tablespoon fresh juice from 1 lemon
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 2 teaspoons DIjon mustard
- 2 teaspoons finely chopped thyme
- Kosher salt and freshly ground black pepper
- Soak the wooden skewers in water for 15 minutes.
- Whisk all marinade ingredients in a large bowl. Toss all cut up veggies in the marinade and marinate for about 45 minutes to an hour.
- Preheat the grill on medium heat and lightly oil the grate.
- Remove vegetables from marinade, shaking off excess.
- Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade.
- Transfer cooked vegetables to a platter and serve with any remaining marinade.
