Ingredients
8 oz cremini mushrooms, cleaned and trimmed; leave whole if small, or halve if larger
2 medium bell peppers, stemmed, seeded, and cut into 1-inch squares
1 large red onion, peeled, cut into 1-inch pieces, and separated into layered segments
1 large zucchini, trimmed, halved lengthwise, and sliced into ¾-inch half-moons
1 large yellow squash, trimmed, halved lengthwise, and sliced into ¾-inch half-moons
Instructions
Thoroughly wash and cut all vegetables, then place them in a large mixing bowl.
Drizzle Kinder’s Garlic Grilling Glaze & Marinade over the vegetables. Gently toss until everything is evenly coated. Retain about a ¼ cup of marinade for basting during grilling or for serving.
Thread the vegetables onto skewers (metal or wooden), alternating between zucchini, yellow squash, red onion, and bell peppers to create a colorful presentation. If using wooden skewers make sure to soak your skewers in cold water for 10 minutes before skewering your vegetables. This will prevent the wooden skewers from catching fire on the grill.
While the skewers marinate, preheat your grill to high, even heat for about 15 minutes, until it reaches 400°F.
Clean and oil the grill grate. Place the skewers on the grill and cook, turning occasionally, until the vegetables are lightly charred on the edges and tender throughout, about 5 to 8 minutes total. Brush with additional grilling glaze to your preference during the cooking process.
Transfer the skewers to a serving platter and drizzle with the reserved Kinder’s Garlic Grilling Glaze & Marinade. Serve immediately while hot.