Grilled vegetable kabobs

INGREDIENTS

1. 8 wooden or bamboo skewers (10” or 12”)

2. 2 zucchinis 1x1-inch dice

3. 2 yellow squash 1x1-inch dice

4. 1/2-pound button mushrooms quarter cuts

5. 1 red onion 1x1-inch dice

6. 12 cherry tomatoes whole

7. 1 fresh pineapple 1x1-inch dice

8. 1 green bell pepper 1x1-inch dice

9. 1 yellow bell pepper 1x1-inch dice

10. 1 cup olive oil

11. 2 tbsp garlic chopped

12. 1 tbsp cumin ground

13. 1 tbsp onion powder

14. 1 tbsp brown sugar

15. 1 tsp salt

16. 1/2 tsp ground black pepper

PREPERATIONStep 1.

1. Soak skewers in water for 15 to 20 minutes.

2. Preheat grill at medium heat or about 350ºF and lightly rub oil on grate using a rag.

3. Using a mixing bowl mix all ingredients together and allow ingredients to marinate while skewers are soakingStep 2.

4. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto ¾ of the skewers.Step 3.

5. Cook skewers on preheated grill until vegetables are tender.

6. Occasionally turn and baste vegetables with remaining marinade for about 10 to 15 minutes.

7. Allow the part of the skewer that does not have vegetables to hang off of the grill so that it does not burn.Step 4.

8. After vegetables are tender and have grill marks remove from grill and serve hot or room temperature.