Grilled Vegetable Skewers
1 Yellow Summer Squash
1/2 Red Bell Pepper, seeded and cored
1/2 Red Onion
8 Brown Mushrooms
2 Tablespoon Olive Oil
1 teaspoon kosher salt and ground pepper
Prepare the grill with clean grates and preheat to medium heat, 350° to 450°F. If using wooden skewers, soak in water for 10 minutes.
Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating veggies until you reached the end of the skewer.
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
Grill the vegetables with the lid closed until tender and lightly charred. Turn sides every 3-5 minutes.
Serve warm and enjoy!