Grilled Italian Vegetables

• 1/2 cup chopped fresh basil or 4 teaspoons dried basil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 3 small zucchini, cut into 1/2 inch rounds
• 2 large yellow bell peppers or 2 large red bell peppers, cut into 1 1/2 inch chunks
• 1 medium sweet onion, cut into 1 1/2 inch wedges
• 8 cherry tomatoes

1. In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
2. Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
3. Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
4. Prepare grill or preheat broiler.
5. Remove vegetables from marinade.
6. Reserve marinade remaining in bowl.
7. Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
8. Brush vegetables with the reserved marinade.
9. Place skewers on grill rack or broiler pan.
10. Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
11. Serve hot or at room temperature.

fresh basil, garlic, red pepper, salt, black pepper, olive oil, zucchini, yellow bell peppers, sweet onion, tomatoes

Taken from www.food.com/recipe/grilled-italian-vegetables-61845 (may not work)