2 Green peppers — cut in 1″ Pieces
4 sm Yellow squash — sliced thick
2 Dozen mushrooms, large
2 md Onions — cut into wedges
1 pt Cherry tomatoes
Marinade
1 ts Salt
1 tb Italian herb mix*
4 Cloves garlic — crushed
2/3 c Water
2/3 c Balsamic vinegar
16 Skewers
*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its’ your choice)
Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl.
Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the
vegetables.
Marinate for 2 hours at room temperature.
Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently.
Barbeque Tip: To test the temperature of coals on your barbeque: Hold your palm over grill at
cooking height. If the heat forces you to pull away in 3 seconds, coals are hot; if it takes 4
seconds, coals are medium and, if it takes 5 seconds, then the coals are low. To lower the
temperature, raise the grid or spread out the coals; if barbeque is covered, close vents halfway.
To raise the temperature, lower grid or push the coals together and add more chunks to outer
edge of hot coals; if barbeque is covered, open vents fully.