1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon fresh dill 1/2 teaspoon salt Cracked black pepper 6 large cloves garlic 8 button mushrooms 2 large zucchini, cut into 1-inch dice 1/2 cup red onion, cut into 1-inch dice 4 plum tomatoes, halved 4 wooden skewers, soaked in water for 30 minutes, or 4 metal skewers
Preheat grill.
Whisk olive oil, vinegar, dill, salt and pepper together in a small bowl; set aside.
Assemble skewers, starting with garlic, mushroom, zucchini, onion, and tomato. Repeat until skewer is full, leaving 1 inch at each end of skewer. Brush each skewer with olive oil marinade. Grill for about 6 minutes, or until vegetables are cooked to your liking, turning skewers once after 3 minutes.
