Pork and Veggie Kabobs

By Dianne_H

Ingredients

• 4 tbsp olive oil
• 2 cloves garlic, chopped
• Zest and juice of 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 tsp sugar
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 1/4 thic-cut boneless pork chop (about 3/4 pound) 3/4 to 1 inch thick, cut into 1-inch pieces
• 2 medium size summer squash, cut into 1/2 inch slices
• 2 medium-size summer squash, cut into 1/2-inch slices
• 12 cherry tomatoes

Details

Servings 4

Preparation

Step 1

In a small bowl, whisk oil, garlic and lemon zest and juice. Stir in parsley, rosemary, thyme, sugar, 1/2 tsp of the salt and all of the pepper.

Place pork in a large resealable food storage bag and spoon in 4 tablespoons of the herb-oil mixture. Place zucchini squash and tomatoes in another large resealable bag; pour the rest of the herb-oil mixture into it. Seal both bags and shake to coat ingredients. Refrigerate for 1 hour, turning after 30 minutes.

Heat a gas grill to medium or prepare charcoal grill with medium hot coals.

Thread metal skewers spearately with prok, zucchini, squash and tomatoes. Grill zucchini and squash about 5 minutes per side, pork about 3 minutes per side or unti internal temperature reads 155 degrees on an instant read thermometer. Grill tomatoes about 3 minutes per side.