Categories: Grilling
Ingredients
- 1/2 cup vegetable oil
- 2 lemons, zested and juiced
- 2 garlic cloves, minced
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. chopped fresh basil
- 1 1/2 tsp seasoned salt
- 1/2 tsp smoked paprika
- 1 pint cherry tomatoes
- 1 large zucchini, cut into half-moons
- 1 medium Vidalia onion, halved and cut into wedges
- 8 wooden skewers, soaked in water for 30 minutes
Directions
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In a large shallow dish, whisk together oil, lemon zest and juice, garlic, cilantro, basil, seasoned salt and paprika; add vegetables. Cover and refrigerate, turning vegetables occasionally, for at least 1 hour or up to 12 hours.
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Spray grill rack with cooking spray. Preheat grill to medium-high heat.
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Thread vegetables onto skewers as desired. Grill vegetables, turning occasionally, until tender and lightly browned. Brush veggies with any leftover marinade in pan. Serve warm.