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

1. 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.

2. Spray grill rack with cooking spray. Preheat grill to medium-high heat.

3. 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.

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