Is there a more truly "classic" partner for grilled meat than grilled vegetables? Methinks not. Colorful Grilled Vegetable Kabobs showcase the best mother nature has to offer - from the all-natural marinade to the medley of veggies, even to that mouth-watering grill char.
Prep the vegetables. For the zucchini and squash, trim the stem and blossom ends, then slice into half lengthwise. Slice each half into 8 one-inch half-moon shapes. For the bell peppers, divide in half and scoop out the seeds, then divide into quarters. Slice each quarter into 4 one-inch pieces. For the mushrooms, slice the largest mushrooms in half. You should have roughly 16 pieces of each vegetable to create 8 vegetable skewers.
Transfer the chopped vegetables to a large mixing bowl.
Combine the olive oil, red wine vinegar, lemon juice, lemon zest, oregano, thyme, salt and pepper in a one-cup measuring cup or lidded jar. Whisk or shake until the mixture is well combined.
Pour the marinade over the vegetables, then toss until well combined. Marinate 15-30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
Thread the vegetables onto skewers: squash, zucchini, red bell, orange bell, and then mushroom (repeat this pattern twice for each skewer).
Heat a gas grill to medium high; be sure the grill is fully heated before grilling.
Place the vegetable skewers onto the grill in a single layer, leaving a bit of space between each skewer. Close the lid and grill 10-12 minutes, or until the vegetables are tender and slightly charred. Turn once halfway through cooking. Carefully baste while grilling using the leftover marinade if desired.