3cupsassorted 1-inch cubed vegetables(I used zucchini, mushrooms, & green peppers)
2garlic cloves, minced
1Tablespoonfreshly squeezed lemon juice
Wood skewers, soaked in water for at least an hour
In a medium mixing bowl, whisk together the olive oil, garlic, lemon juice, salt, and pepper. Add your diced vegetables and toss until all the vegetables are coated. Cover and let sit while the grill preheats.
Heat your grill to medium-low. Thread the cubed vegetables onto the skewers, making sure to leave a little space between each vegetable so they cook evenly. Transfer kabobs to the grill and grill until charred, about 3 to 4 minutes on each side. Once charred, remove from heat and serve immediately.
*variation: I also tried one of her variations by sprinkling some jerk seasoning over the zucchini which was delicious