Vegetable Kebabs

• 1 medium zucchini
• 1 red bell pepper, seeded
• 1 green bell pepper, seeded
• 1 red onion
• 8 cherry tomatoes
• 8 button mushrooms
• 1/3 cup olive oil
• 1 garlic clove, minced
• ½ tsp dried oregano
• Pinch of crushed hot red pepper

Special Equipment:

• Wooden or metal skewers
  
  

  Prepare ahead

  Steps 1 and 2 can be completed several hours in advance.

  1. Trim the zucchini and cut into 8 chunks. Cut the peppers into 1in (2.5cm) pieces. Peel the onion, and cut into wedges leaving the root end intact so that the wedges do not fall apart.

  2. Thread the zucchini, peppers, onion, tomatoes, and mushrooms in equal amounts onto 4 large or 8 small skewers. Whisk the oil, garlic, oregano, and hot pepper together in a small bowl with a fork.

  3. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the kebabs on the broiler pan and brush generously with the garlic oil. Broil, turning often and brushing with the remaining oil, 10 to 15 minutes, until the vegetables are just tender. Serve hot or at room temperature, with any remaining oil drizzled over the kebabs.

  Variation

  Pesto Vegetable Kebabs

  Omit the garlic and oregano. Stir 1 tbsp prepared pesto into the oil.