Ingredients

• 8 small cremini mushrooms
• 1 red or orange bell pepper, cut into 1 1/2-inch pieces
• 1 small zucchini, cut into 1 1/2-inch pieces
• 1/2 red onion, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper

Instructions

1. Special equipment: four 12-inch wooden or metal skewers
2. Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
3. Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
4. Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.