Ingredients:
- Vegetables:
- 1 pint cherry tomatoes
- 2 medium zucchinis, cut into thick slices
- 8 oz mushrooms, cleaned
- 2 bell peppers (different colors), cut into chunks
- Metal or wooden skewers, soaked in water for 30 minutes
- Smoked Paprika and Honey Dijon Glaze:
- 1/4 cup olive oil
- 3 tablespoons honey
- Salt (to taste)
- Pepper (to taste)
Preparation:
Time: 25 Minutes
Yield: 6-8 Servings
- In a small bowl, whisk together olive oil, honey, mustard, salt, and black pepper until well combined. Set aside.
- Preheat the grill to medium-high heat. Thread the vegetables onto the soaked skewers, alternating between cherry tomatoes, zucchini slices, mushroom halves, and bell pepper chunks.
- Place the skewers on a plate and brush them generously with the glaze, making sure to coat all sides of the vegetables.
- Grease the grill grates with a bit of olive oil to prevent sticking. Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until the vegetables are tender and have nice grill marks. During the last few minutes of grilling, baste the skewers with more glaze for added flavor.
- Remove the skewers from the grill and let them rest for a minute before serving.
