Ingredients
- 2 medium zucchini, sliced into 1/2-inch medallions
- 2 medium yellow squash, sliced into 1/2-inch medallions
- 1 large red onion, cut into 1 1/2-inch chunks
- 1 large red bell pepper, cut into 1 1/2-inch pieces
- 3 tbsp olive oil
- 1 tsp dried oregano (or 1 tbsp fresh oregano leaves)
- 1/2 tsp freshly ground black pepper
- Salt, to taste
- Metal skewers (or wooden skewers, soaked in water for 30 minutes)
Description
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Serving Size (people)
4
Preparation Time (minutes)
15
Cooking Time (minutes)
12
Cuisine(s)
Italian, Vegetarian / Vegan
Meal Type
Lunch or Dinner
Instructions
- Prep vegetables: Cut zucchini and squash into medallion slices. Cut red onion and red pepper into chunks, about 1 1/2 inches each.
- Assemble kabobs: Thread vegetables onto skewers, alternating zucchini, squash, onion, and red pepper for color and even cooking.
- Season: Place kabobs on a platter. Drizzle evenly with olive oil, then sprinkle with oregano, black pepper, and a light pinch of salt. Turn skewers to coat well.
- Grill: Preheat grill to medium-high heat. Place skewers directly on the grates and cook for 10-12 minutes, turning occasionally, until vegetables are tender with nice grill marks.
- Serve: Remove from grill, let rest for 1-2 minutes, and serve warm.