Veggie Kebabs

Colorful, smoky, and endlessly adaptable — the perfect way to make the most of summer produce.

Ingredients

• 1 zucchini, cut into ½-inch rounds

• 1 summer squash, cut into ½-inch rounds

• 1 red onion, cut into large chunks

• ½ lb mushrooms

• ½ lb cherry tomatoes

• 2 bell peppers, cut into chunks

• Olive oil

• Salt, black pepper, and smoked paprika, to taste

Instructions

1. Assemble the Kebabs
   Thread the vegetables onto bamboo skewers, alternating for color and texture. Use a gentle hand to avoid splitting the tomatoes. Feel free to swap in whatever veggies you have on hand — kebabs are wonderfully flexible.

2. Season
   Brush the assembled kebabs with olive oil, then sprinkle both sides with salt, black pepper, and smoked paprika.

3. Grill
   Heat a grill pan or barbecue to medium-high heat. Place the kebabs directly on the grill and cook for about 5 minutes per side, or until the vegetables are tender and lightly charred.

4. Serve
   Remove from the grill and transfer to a serving platter. Serve with a roasted red pepper dip for extra flavor.