Servings: coats 4-6 cups of vegetables
1/2 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 teaspoons fresh oregano, chopped
2 cloves garlic, crushed
Mix marinade ingredients. Place your favorite cut vegetables and the marinade in a large, resealable plastic bag. Toss the vegetables in the bag until well-coated. Refrigerate for 1 to 4 hours, turning occasionally to coat well. Thread the vegetables onto skewers for grilling. Alternate the different vegetables to create a colorful presentation!
Vegetables that are especially well-suited for grilled kabobs are: peppers, cherry tomatoes, onion, zucchini and mushrooms.
If using bamboo or wooden skewers, don’t forget to soak them in water for about an hour to prevent them from catching fire during grilling.
Fresh herbs are a great way to add layers of flavor to grilled foods. For tips on how to use herbs see our article Grilling with Fresh Herbs.