- 1 cup red, yellow or green bell pepper (mixed) chunks
- 1 cup sweet red onion chunks
- 1 cup mushroom caps
- 1 cup zucchini chunks
- 1 cup yellow squash chunks
- Optional: 1 cup cherry tomatoes
- 2 garlic cloves, minced
- 3 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 2 lemons, juiced
- ¼ tsp. pepper
- 2 Tbsp. fresh sage, chopped
Whisk all ingredients together in a small mixing bowl. Put veggies in the smallest bowl they will easily fit into. Pour marinade over veggies and toss.
Cover and refrigerate for minimum of 2 hours, up to 8 hours. Turn/toss veggies at least once during marinating time.
Remove from refrigerator and thread veggies onto wooden skewers. Alternate veggies by color.
Grill over medium heat for 8-10 minutes, turning occasionally. Cook a little less for crispy veggies (healthier), or until slightly charred for more tender veggies.
Serve chicken and kabobs together.