Vegetable skewers bring some much needed color to a cookout. With mushrooms, bell peppers, zucchini, and tomatoes, the tastes of summer come to life on the grill.Prefer to use other vegetables instead? No problem. For this recipe, use 4 heaping cups of whatever grill-friendly vegetables you like. (Keep in mind that some produce takes longer to cook than others, and plan accordingly.)
In a mixing bowl, combine olive oil, red wine vinegar, minced garlic, dried parsley, dried basil, dried oregano, a generous pinch of salt, and a dash of pepper. (For the garlic, I like to use a Microplane zester, so that it's almost paste-like & easy to combine with the other ingredients.)
Add the red bell pepper, cremini mushrooms, grape tomatoes, and zucchini to the mixing bowl. Use your hands to make sure the vegetables get evenly covered on all sides in the marinade. If it looks like there's not quite enough oil for the vegetables, you can add more to make sure all of the spices are evenly dispersed.
Put the bowl with vegetables in the refrigerator, and let them soak in the marinade for 30 minutes to an hour. (If your refrigerator isn't large enough to hold a mixing bowl, the vegetables can go into a freezer bag instead to marinate.)
Bring a grill, fire pit with grate, or grill pan to a medium high heat. (For a gas grill, I aim for about 500 degrees.)
Spear the vegetables onto skewers. Depending on the size of your skewers, you'll likely need 3 or 4 of them. (If you're using an indoor grill pan, make sure to use skewers that will fit on it.)
Put the vegetable skewers on the grill, grate, or grill pan. Grill the skewers for 8 to 10 minutes, rotating a few times to evenly brown all sides. When the skewers are done, remove them from heat.
If you don't have skewers, this dish also works well in an outdoor grill basket. You'll likely need to use a couple of baskets or work in batches. Food grills best when it isn't overcrowded and has plenty of room.