Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.
Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.
**Check the post above for substituting Italian seasoning.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.