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Grilled Summer Vegetable Kabobs

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55 mins






3-4 garlic cloves, minced

1/2 tsp Kosher salt

1/2 cup fresh chopped parsley

1/2 tsp dried oregano

1/2 tsp pepper

1/3 cup Town Square Lemon Olive Oil

1 large yellow squash, cut into 6 half moon pieces

1 large zucchini, cut into 6 half moon pieces

12 baby bella mushrooms, whole but trimmed

12 grape tomatoes, whole

1 medium onion, cut into 6 chunks


  • Prepare 8-10 skewers. If using bamboo or wooden skewers, allow them to soak in water for 30 minutes.
  • In a large mixing bowl, add the minced garlic, salt, parsley, oregano, pepper and lemon olive oil. Whisk until combined well.
  • Add the squash, zucchini, mushrooms, tomatoes, and onion and gently stir until coated.
  • Set aside for 20 minutes in the fridge.
  • Arrange your skewer as follows: tomato, mushroom, squash, onion, zucchini, tomato, mushroom. Repeat until you have 6 skewers.
  • On the Grill: Heat the grill to medium. Arrange skewers on grill, leaving a few inches of space between each. Then, cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts.
  • In the Oven: Pre-heat oven to 400 degrees. Place your kabobs on a tinfoil-lined pan and roast on center rack of the oven, turning occasionally, for 15 minutes.