Nutrition per serving may change if servings are adjusted.
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon ground pepper
16 cherry tomatoes
12 medium mushrooms
1 medium zucchini (8 ounces), cut into ¼-inch slices
4 ( ½ inch) slices red onion
Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a large bowl. Add tomatoes, mushrooms, zucchini and onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Preheat grill to medium.
Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.
58 calories;2 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 2 g protein; 31 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 665 IU vitamin A; 21 mg vitamin C; 24 mg calcium; 1 mg iron; 84 mg sodium; 509 mg potassium