Source: Fabulous Food Associations

Italian Summer Vegetable Medley
These vegetables are also good served cold the next day with grilled chicken, or try them on sandwiches or tossed with pasta.
Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

 

 
2 medium sized crookneck squash, cut crosswise into 1-inch slices
1 medium red bell pepper, quartered lengthwise, stem, core, and seeds removed
1 medium yellow bell pepper, quartered lengthwise, stem, core, and seeds removed
12 large cherry tomatoes
3 tablespoons basil-flavored olive oil, or herb-flavored vegetable oil
3 tablespoons fresh lemon juice
2 teaspoons poons chopped fresh thyme
1 clove garlic, minced
grated lemon zest, from 1/2 lemon
1/4 teaspoon salt
1/8 teaspoon white pepper
Italian parsley, chopped for garnish




Cut the large squash slices in half crosswise. You want to have 16 pieces total.

Cut the pepper quarters into 3 pieces for a total of 12 red and 12 yellow pieces.

Thread the squash slices and pepper slices on 4 long metal skewers.

Thread the tomatoes on 2 additional skewers.

To make the marinade, whisk together the olive oil, lemon juice, thyme, garlic, lemon zest, salt and pepper.

Brush the vegetables with about half of marinade and set aside for about 30 minutes or until ready to cook.

Prepare a charcoal or gas grill so that the coals are medium hot.

Grill the squash and peppers 4 to 6 inches from the coals for about 15 minutes or until just tender. Turn and baste several times during grilling.

Grill the tomato kabobs for 4 to 5 minutes, or until just heated through, turning and brushing with remaining marinade.

Remove the vegetables from the skewers and lightly toss together in serving bowl. Sprinkle with chopped Italian parsley, if desired.