Summer Vegetable Skewer Recipe

In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and add the herbs. Stir and allow to sit for 30 minutes to infuse the oil.

Skewer the vegetables in any order desired. Each skewer should get six pieces of pepper (2 of each color), four slices of zucchini, and four mushroom halves. Smaller ones can be made using bamboo skewers that have been soaked in water overnight.

Brush the vegetable skewers with the olive oil, season with salt and fresh ground black pepper to taste, and cook on a preheated grill until the vegetables are tender.