Tuna Veggie Kabobs

• 2 pounds tuna steaks, cut into 1-1/2-inch cubes
• 16 large fresh mushrooms
• 3 medium green peppers, seeded and cut into 2-inch pieces
• 3 medium ears sweet corn, cut into 2-inch pieces
• 3 medium zucchini, cut into 1-inch slices
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped shallot
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper

1. Place tuna in a large resealable plastic bag; place the vegetables in another large resealable plastic bag. In a small bowl, combine the remaining ingredients. Place half of the marinade in each bag. Seal bags and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread tuna and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes for medium-rare or until fish is slightly pink in the center and vegetables are crisp-tender, turning occasionally.

tuna, mushrooms, green peppers, ears sweet corn, zucchini, olive oil, lemon juice, shallot, rice vinegar, garlic, salt, rosemary, thyme, pepper

Taken from www.tasteofhome.com/recipes/tuna-veggie-kabobs/ (may not work)