Using skewers is such an easy way to make a summer dinner. Take any and all of the following vegetables and cut them into wedges, all about the same size:
green, yellow, orange and red peppers
eggplant
purple onion
sweet onion
mushroom
zucchini
summer squash
Once cut, place in a container with 2 TBSP. extra virgin olive oil and a pinch of sea salt and pepper. Shake until all are coated.
Alternate the vegetables on skewers to make a colorful variety. Cook on a hot grill, turning to brown them on all sides. 15-20 minutes.
You can add chicken or shrimp to the mix if you choose.
Serve with brown rice.