Things You'll Need:
- 1/2 lb crimini mushrooms
- 1/2 lb red onions
- 1 head garlic
- 1/2 lb baby carrots
- 1/2 lb zucchini
- 1/2 lb red bell pepper
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 package wooden skewers
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Step 1
Soak the wooden skewers in cold water up until the time you need them.
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Step 2
Begin heating an outdoor barbeque or indoor grill.
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Step 3
Wash each vegetable well. Wipe the mushrooms down with a slightly-damp towel to free any dirt.
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Step 4
Cut the stems off the mushrooms and cut a cross into the top of each mushroom. The cuts should not be more than 1/4-inch deep. Set aside.
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Step 5
Peel the onions and garlic. Cut the onions into pieces one-inch in size. Separate out the individual layers. Keep the garlic in whole cloves. Set aside.
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Step 6
Cut the root ends off the zucchini and carrots. Slice the zucchini into 1/2-inch thick slices and set aside.
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Step 7
Cut out the seeds from the bell pepper and discard. Cut the pepper into one-inch pieces. Set aside.
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Step 8
Add all of the cut vegetables into a large bowl, drizzle half of the olive oil over the vegetables while stirring them gently. Add salt and pepper to your personal tastes to the bowl and mix.
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Step 9
Thread various vegetables onto a skewer. Give each piece at least 1/4-inch between other pieces to ensure they cook evenly.
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Step 10
Once you have all of the vegetables skewered, sprinkle a little more salt and pepper onto the completed skewers.
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Step 11
Place the skewers onto the barbecue and cook for approximately five minutes, basting the remaining olive oil onto the skewers to ensure they won’t stick to the grill. Close the lid of the barbecue so they cook evenly.
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Step 12
Once the vegetables are cooked on one side and have strong black grill marks, turn the skewers over and continue cooking for a further five minutes.
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Step 13
The skewers are done when the garlic is aromatic and is beginning to turn golden brown.
