Ingredients
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4 ounces rice wine vinegar
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8 ounces vegetable oil
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1 ounce fine chopped garlic
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2 teaspoons dried thyme
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1 tablespoon salt (I'd use Sea Salt)
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1/2 teaspoon pepper
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12 button mushrooms
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12 cherry tomatoes or 12 grape tomatoes
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12 large broccoli florets
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12 large cauliflower florets
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1 large bell pepper, sliced in 12 pieces (red or green)
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1 large vidalia onion, cut into 24 pieces
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Instructions
- Combine the marinade and set aside.
- Cut zucchini and squash to 1/2-inch semi circles.
- Blanch and refresh zucchini, squash, onion, cauliflower, broccoli and pepper.
- Drain thoroughly, and mix, with mushrooms into marinade.
- Allow to soak for 30-45 minutes.
- Spear onto soaked bamboo skewers (with tomatoes!).
- Grill at high heat until done, turning frequently.
- Delicious!