Ingredients:

  • 1 lb baby potatoes
  • 2 medium zucchini
  • 12 oz red bell pepper
  • 8 oz red onion
  • 8 oz cremini mushrooms
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the potato chunks in a pot of salted water, bring to a boil, and simmer for 5–7 minutes until just barely tender (parboiled). Drain and pat dry.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
  3. Toss in the parboiled potatoes and all other chopped vegetables, stirring gently to coat every surface.
  4. Let the vegetables marinate at room temperature for 30 minutes.
  5. Thread the vegetables onto skewers, alternating colors for visual appeal.
  6. Preheat grill to medium-high heat and grill skewers for 3–5 minutes per side until charred edges appear and onions soften.