Mediterranean Vegetable Kebabs
(courtesy of Lara Ritchie, culinary director, Nothing to It! Culinary Center in Reno. Serves 4)
1 lemon, zested and juiced
3 cloves garlic, minced
¼ teaspoon ground ginger
⅛ teaspoon turmeric
½ teaspoon marjoram
½ teaspoon ground coriander
½ teaspoon ground cumin
⅛ teaspoon cinnamon
1 teaspoon light brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 sweet onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
3 yellow squash, cut into 1-inch chunks
3 small zucchini, cut into ¾-inch rounds
To make the marinade, combine all ingredients except lemon juice and vegetables in small bowl.
Set grill to high heat. Put vegetables in a large, resealable plastic bag and toss in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade and coat vegetables evenly.
Remove vegetables from the bag and thread onto skewers, leaving space between pieces.
Grill skewers over direct, high heat for about 3 to 5 minutes, turning once halfway through grilling time. You should look for good grill marks.
Remove from grill. Drizzle with lemon juice and olive oil before serving.
