Skewered Grilled Organic Veggies

This is a great way to serve an abundance of summer veggies. Drizzling the balsamic vinegar over the veggies after they have been grilled, adds a tasty tangy flavor.

Ingredients:

15 Bamboo Skewers

2 medium organic summer squash, halved and cut into 1/2" slices
2 medium organic zucchinis, halved and cut into 1/2" slices
1 organic red bell pepper, cut into quarters lengthwise and cut
into 1" pieces
1 organic red yellow pepper, cut into quarters lengthwise and
then cut into 1" pieces
1 basket of organic cherry tomatoes
1/4 cup olive oil
Salt and pepper
Balsamic vinegar
2 - 3 tablespoons of fresh chopped herbs, such as marjoram, thyme, or basil

Method:

Place the bamboo skewers in a bowl and cover with water, soak for 30 minutes. This will prevent the skewers from burning.

Prepare grill for medium heat.

Place chopped veggies in a medium bowl and toss with olive oil and generous amount of salt and pepper to taste. Skewer vegetables in a colorful arrangement, alternating colors.

Place skewered veggies over medium heat on the grill. Check and turn skewers as needed and grill until veggies are marked and tender about 10-15 minutes. Remove from heat and place on a platter. Drizzle veggies with a good balsamic vinegar and sprinkle with fresh herbs and serve.