Mushrooms Skewers with Grilled Veggies
ready in 55 min.
- 2 cloves
garlic (peeled and crushed)
- ¼ cup
good-quality olive oil (divided)
- 2 tablespoons
low-sodium soy sauce
- ½ teaspoon
freshly ground Black pepper (to taste)
- 6 cups
button Mushrooms (cleaned)
small zucchini (rinsed; trimmed and sliced into rounds)
red Bell pepper (rinsed; trimmed and cut into large chunks)
salt (to taste)
- 6 cups
cooked Pasta (to serve)
- In Addition
In a small bowl, combine garlic, 2 tablespoons olive oil, soy sauce, and chili powder. Season to taste with black pepper. Place the cleaned mushrooms in a 1 gallon resealable plastic bag and pour the marinade into the bag. Secure the seal and gently shake back and forth to coat the mushrooms. Marinate for 15 to 30 minutes.
Prepare the grill for direct heat grilling.
Thread the mushrooms kebab skewers. Grill for approximately 8 to 10 minutes, turning from time to time.
Meanwhile, brush the zucchini and peppers with the remaining olive oil and season with salt and pepper. Grill the vegetables until tender and lightly charred on both sides, about 10 minutes.
Serve the vegetable over pasta.