Barbecue Vegetable Kebabs In A Mint & Lemon Marinade

• FOR THE MARINADE:
• 1/3 cups Olive Oil
• 1 teaspoon Sea Salt
• 1/4 cups Fresh Lemon Juice
• 1/2 teaspoons Fresh Ground Black Pepper
• 1 teaspoon Brown Sugar
• 2 sprigs Fresh Mint, Finely Chopped
• 1 teaspoon Oregano
• 1 teaspoon Rosemary
• FOR THE KEBABS:
• 24 whole Cherry Tomaotes
• 1 whole Onion, Cut Into 1 Inch Pieces
• 1 whole Red Pepper, Cut Into 1 Inch Pieces
• 1 whole Green Zucchini, Cut Into 1/2 Inch Pieces
• 1 whole Yellow Zucchini, Cut Into 1/2 Inch Pieces

1. Combine marinade ingredients in a bowl and stir well. Pour over vegetables and toss well to coat. Cover and refrigerate for at least 1 hour.
2. When ready to cook, arrange vegetables on the skewers however you like. With these kebabs, I started and ended with cherry tomatoes and put one in the middle.
3. Turn on your grill and bring it up to medium to high heat. Place kebabs on the grill and cook, rotating every few minutes, until they are cooked through but not burnt or too soft, usually between 12-15 minutes.
4. Remove from heat, pour over remaining marinade and serve straight away.

olive oil, salt, ubc, fresh ground black pepper, brown sugar, fresh mint, oregano, rosemary, tomaotes, onion, red pepper, green zucchini, yellow zucchini

Taken from tastykitchen.com/recipes/sidedishes/barbecue-vegetable-kebabs-in-a-mint-lemon-marinade/ (may not work)