Lemon Rosemary Veggie Kebabs

2 lemons, juiced
4 cloves garlic, finely chopped
1/4 cup Vera Jane's Extra-Virgin Olive Oil
4 to 5 Tbsp fresh rosemary, chopped
1/2 tsp salt
1 tsp pepper
3 Tbsp Aunt Angie's Balsamic Vinegar of Modena
3 medium mushrooms
1 zucchini, cut into 3/4-inch chunks
1/2 large red onion
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
(3) 10-inch wooden skewers

Combine first seven ingredients. Combine vegetables with mixture and let stand 10 to 15 minutes (it is easiest to combine the mixture and vegetables in a large, sealable plastic bag). Thread vegetables on the wooden skewers and grill over medium heat, about 3 minutes on each side, or until desired doneness.

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