1hr 35min - 4hr 35min
15 - 20 mins
- Ready in
1hr 50min - 4hr 55min
Place a large resealable plastic bag in a shallow dish. Add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag.
In a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. Pour mixture over vegetables.
Seal bag; turn several times to coat. Marinate in the refrigerator for 1 to 4 hours. Drain vegetables, discarding marinade.
Thread vegetables on eight 10- to 12-inch skewers*, leaving 1/4 inch between pieces.
For a gas or charcoal grill, grill skewers on the rack of a covered grill directly over medium heat for 15 to 20 minutes or until tender and lightly charred, turning occasionally.
Garnish with additional parsley.
*If using bamboo skewers, soak in water for at least 30 minutes before grilling.