Lemon and Herb Kebabs

By erinstargirl

Fire up the grill! These veggie kebabs are incredibly satisfying and light on summer nights.

Ingredients

• Marinade:
• Zest and juice from one organic lemon
• 1/2 tsp fresh cracked organic chipotle-black pepper
• 1/2 tsp kosher salt
• 3 organic garlic cloves, grated
• 1/4 cup organic oregano, chopped
• 3 large organic basil leaves, chopped
• 1/2 cup extra virgin olive oil
• Kebabs:
• 2 organic bell peppers, 1-2" pieces
• 1 large sweet onion, 1-2" pieces
• 1 lb. organic zucchini, 1" thick slices
• 1 pint organic cherry tomatoes, whole
• 1/2-1 lb. organic mushrooms, whole
• Optional additions eggplant cut into 1" cubes

Details

Servings 4
Preparation time 40mins
Cooking time 46mins
Adapted from mrscoxblog.com

Preparation

Step 1

Soak wooden skewers in water at east 1-2 hours before using.

Whisk together lemon juice, pepper, and salt until salt is dissolved. Add lemon zest, garlic, and herbs. Stream in olive oil and whisk to combine. Reserve two tablespoons of marinade and set aside.

Place all but the mushrooms in a large bowl or re-sealable bag, toss well. Let marinate for 30 minutes.

Prepare grill - medium heat. Thread kebab veggies onto skewers. If there is any leftover marinade in the bag, gently give the mushrooms a toss in it and thread onto skewers as well.

Grill on indirect heat until desired doneness. Remove and drizzle with reserved marinade.