Grilled vegetable kabobs are one of the easiest and tastiest side dishes with great presentation.
2 red bell peppers, cut into 1/2-inch strips
2 small zucchini, cut into 1/2-inch slices
1 large white or red onion, halved and cut into 1/2-inch wedges
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
8 (6-inch) bamboo skewers, soaked in water for several minutes
- Thread peppers, zucchini and onion onto bamboo skewers and place in a shallow dish. Set aside.
- Combine oil and remaining ingredients, mixing well; pour over kabobs. Cover and refrigerate 8 hours or overnight, turning kabobs once.
- Grill kabobs over medium-hot coals 10 to 15 minutes, turning and brushing occasionally with the marinade.
Makes 8 servings.