Grilled Summer Veggie Skewers With Hummus

• 3 medium yellow squash, rinsed and cut into 1-inch pieces
• 4-5 patty pan squash, rinsed and cut into 1-inch pieces
• 2 bunches colorful baby peppers, rinsed
• 3 large portobello mushroom caps, rinsed and cut into 1 1/2-inch triangles
• 1 large red onion, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon fresh oregano
• 1 container Cava Spicy Hummus

1. In a small bowl, whisk olive oil, red wine vinegar, lemon juice, oregano, and salt and pepper to taste. Place veggies in a gallon-size freezer bag, pour marinade over, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
2. Heat grill to medium-high heat. In the meantime, thread veggies onto skewers, alternating veggies for a vibrant variety on each skewer. Cook, turning skewers occasionally to achieve even char marks, until veggies are just-tender, about 13 minutes. Serve immediately with Spicy Hummus for dipping.

yellow squash, patty pan squash, peppers, portobello mushroom caps, red onion, olive oil, red wine vinegar, lemon juice, fresh oregano

Taken from food52.com/recipes/62838-grilled-summer-veggie-skewers-with-hummus (may not work)