1hr 50min - 4hr 55min | 8 servings | 95 cal

INGREDIENTS

12 ounces eggplant, cut into 1 1/2-inch pieces
1/2 medium zucchini, cut into 1 1/2-inch pieces
1/2 medium yellow summer squash, cut into 1 1/2-inch pieces or 8 baby pattypan squash
8 ounces button mushrooms, halved if large
1 large red sweet pepper, seeded and cut in 1 1/2-inch pieces
1 small red onion, cut in 1-inch wedges
1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup lemon juice
2 tablespoons chopped Italian parsley
1 tablespoons, chopped fresh oregano
6 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Chopped Italian parlsey

DIRECTIONS

Prep: 1hr 35min - 4hr 35min | Grill: 15min to 20min | Ready in: 1hr 50min - 4hr 55min

Step 1

Place a large resealable plastic bag in a shallow dish. Add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag. In a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. Pour mixture over vegetables. Seal bag; turn several times to coat. Marinate in the refrigerator for 1 to 4 hours. Drain vegetables, discarding marinade. Thread vegetables on eight 10- to 12-inch skewers*, leaving 1/4 inch between pieces.

Step 2

For a gas or charcoal grill, grill skewers on the rack of a covered grill directly over medium heat for 15 to 20 minutes or until tender and lightly charred, turning occasionally. Garnish with additional parsley.

*If using bamboo skewers, soak in water for at least 30 minutes before grilling.