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  • Serves 5
  • |
  • prep time: 15 minute(s)
  • |
  • marinate time: 30 minute(s)
  • |
  • cook time: 10 minute(s)
1/4 cup Bertolli® Extra Virgin Olive Oil
1 Tbsp. finely chopped garlic
2 tsp. salt
1 tsp. finely chopped fresh rosemary leaves
1/2 tsp. grated lemon peel
2 large red bell peppers, cut into chunks
20 small mushrooms
8 small white onions, peeled
2 small zucchini, cut into 1-1/2-inch pieces

In large bowl, blend Olive Oil, garlic, salt, rosemary and lemon peel. Add vegetables and toss to coat. Cover and marinate in refrigerator 30 minutes.   Remove vegetables from marinade, reserving marinade. On skewers, alternately thread vegetables. Grill or broil kabobs, turning and brushing frequently with reserved marinade, 10 minutes or until vegetables are tender.