- 2 Red Onions
- 2 containers Mushrooms
- 2 Ears of corn sliced
- 4 Zucchini
- 4 Bell peppers, assorted colors
- 12 Skewers
- Olive Oil
If using wood skewers, place the skewers in a shallow dish and cover with water. Allow to soak at least 15 minutes. No special preparation is needed if using metal skewers.
Clean all of the vegetables and cut into pieces. Cut into uniform sizes. Mushrooms do not need to be cut unless they are extra-large, then cut in half.
Load up the skewers with the vegetables alternating the vegetables as you go. Start and end with the onion pieces.
Brush the vegetables with olive oil and season with salt and pepper.
Place the skewers on a hot grill and cook until the vegetables are cooked to your liking.