Grilled Vegetable Skewers
Zucchini and peppers are both excellent sources of iron, a trace element that can be absorbed by the body particularly well. In addition, mushrooms have plenty of vitamin D, and quercetin, from the onions, protects our cells from harmful free radicals.
Remember, zucchini does not need to be peeled or seeded before it is consumed! These vegetables are just a guide so choose the ones you love most to grill!
Rinse the peppers, cut in half, remove seeds and cut into bite size pieces. Peel the onions and cut in half or quarters, depending on size. Rinse the zucchini and cut into 1 cm (approximately 1/4 inch) thick slices. Wipe the mushrooms with a damp paper towel and quarter. Alternate the vegetables on long skewers that have been soaked. Brush each skewer with 1-2 tablespoons of oil and season with salt, pepper and the herbs de provence. Place on a hot grill, with small rosemary sprigs inserted between the skewers. Grill the skewers until cooked through, about 8 minutes.
Season with salt and pepper to taste, and serve.