16 cherry tomatoes
16 small mushrooms
1 medium zucchini, sliced into 16 pieces
2 red onions, diced into 8 sections
2 green bell pepper, seeded and cut into 8 pieces
2 red bell pepper, seeded and cut into 8 pieces
8 metal skewers
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon rosemary
1 teaspoon oregano
5 cloves garlic, peeled and chopped
3 tablespoons olive oil
salt and pepper to taste
Place the marinade ingredients in a sealed plastic bag and shake to mix. Add the tomatoes, mushrooms, zucchini, onion and peppers and shake to coat the vegetables evenly. Marinate the vegetables for at least 30 minutes.
Heat a your charcoal or gas grill and lightly coat the grill rack with cooking spray. Slide two tomatoes, two mushrooms, two zucchini slices, two onion wedges, and two green of each kind of pepper slice onto each skewer. Place the kebabs on the grill rack and baste with leftover marinade. Place the lid on the grill and cook for about five minutes. Turning the kebabs as needed.