Grilled vegetable skewers always make an enticing side or a satisfying vegetarian main. The secret here is to use firm vegetables. Brush them with the marinade just before grilling, a great way to avoid a flame-up from excess oil dripping off the skewers.
3 medium zucchini
3 large bell peppers
24 large crimini mushrooms
4 Tbsp Tex-Mex Blend, ground
Salt to taste
3 Tbsp wine vinegar
6 Tbsp olive oil
Slice zucchini into 1-inch rounds. Slice peppers into 24 pieces. Skewer each vegetable alternately.
Mix marinade ingredients together in a bowl. Brush the vegetables with the marinade.
Add to grill when it is very hot. Flip when the vegetables begin to grill. Brush remaining marinade on the skewers.
Remove from heat when skewers are cooked to your liking. (6-10 minutes depending on the intensity of the flame).