• 2 large Bell Peppers (1 red, 1 yellow): Using multiple colors not only makes the skewers visually stunning but also provides a range of sweetness. Red peppers are typically the sweetest, while yellow and orange offer a milder, fruity flavor.
• 1 large Red Onion: When grilled, red onion loses its sharp bite, becoming wonderfully sweet and tender. It provides a beautiful purple hue and a savory depth of flavor.
• 1 large Zucchini: A summer grilling staple, zucchini has a mild flavor that acts like a sponge for the marinade. It cooks quickly and develops a deliciously soft texture with a lightly charred exterior.
• 1 large Yellow Squash: Similar to zucchini, yellow squash brings a delicate, buttery flavor and a lovely bright color to the skewers.
• 8 ounces Cremini Mushrooms: Often called “baby bellas,” these mushrooms have a firmer texture and a deeper, earthier flavor than white button mushrooms, making them perfect for the grill.
• 1 pint Cherry Tomatoes: These little jewels are optional but highly recommended. They become incredibly sweet and juicy when grilled, bursting with a concentrated tomato flavor that complements the other vegetables perfectly.
• 1/2 cup Extra Virgin Olive Oil: This is the base of our marinade. It helps the vegetables to char without burning, prevents them from sticking to the grill, and adds a rich, fruity flavor.
• 1/4 cup Balsamic Vinegar: This provides a tangy, complex sweetness that caramelizes beautifully on the grill, creating those irresistible dark, sticky spots.
• 4 cloves Garlic (minced): Freshly minced garlic is essential for a pungent, aromatic kick that infuses the entire dish.
• 1 tablespoon Dried Italian Seasoning: A blend of dried oregano, basil, thyme, and rosemary provides a classic, herbaceous backbone to the marinade.
• 1 teaspoon Sea Salt (or to taste): Salt is crucial for bringing out the natural flavors of the vegetables.
• 1/2 teaspoon Black Pepper (freshly ground): Freshly ground pepper adds a touch of spice and complexity.
