Grilled Veggie Kabobs

🧂 Ingredients

• 1 teaspoon Roasted Garlic Powder
• 1 teaspoon Minced onion powder
• 1 teaspoon Basil
• 1 teaspoon Thyme
• 1 teaspoon Celery
• 1 teaspoon Oregano
• 1 teaspoon Cayenne Pepper

  Optional - only if you want to add spice
• ½ teaspoon Sugar
• 1 teaspoon Salt
• ¾ Cup Olive Oil
• ⅓ Cup Apple Cider Vinegar
• 3 Tablespoon Water
• 2 Small Summer Squash
• 2 Small Zucchini
• ½ Purple Onion
• 1 Red Sweet pepper

  (Can use any Sweet Pepper - Green, red, yellow, or orange pepper)
• 1 Orange Sweet Pepper
• 2 Jalapeños

  Optional - Only if you want some spice
• 12 ounces Mushrooms

  We used white mushrooms and Bella mushrooms

Instructions

• 1 Cut Summer Squash, Zucchini, Purple Onion, Red Pepper, Orange Pepper, and
  Jalapeno (if using) into one-inch pieces.
• 2 Mix together dry spices
• 3 Mix together the marinade. (spices, olive oil, apple cider vinegar, and water).
  If you don't want to make homemade marinade use low-fat Italian dressing.
• 4 Place the veggies into a storage bag (You can skewer veggies at this point if
  you're marinating in a casserole dish.)
• 5 Pour the marinade over the veggies.
• 6 Make sure the veggies are completely covered with the marinade. Marinate for at
  least two hours up to overnight.
• 7 If using wooden skewers, soak them in water for at least 30 minutes
• 8 Skewer the veggies.
• 9 Place veggies on the grill and cook until tender. Start to grill directly over
  the fire and then move them to the edges and cook until veggies become tender.
• 10 When turning the veggies on the grill. Turn them with tongs. Don't try to turn
  it with the skewer.
• 11 When veggies are soft and tender the way you want, remove them from the grill.
  They will cook for a few additional minutes after being removed from the grill.
• 12 Enjoy with your favorite sauce. We used Tzatziki sauce.

Nutrition Info