Ingredients

• 1 yellow bell pepper, rib and seeds removed, cut into 1½-inch pieces
• 1 red bell pepper, rib and seeds removed, cut into 1½-inch pieces
• 1 orange bell pepper, rib and seeds removed, cut into 1½-inch pieces
• 10 oz. cremini or small white mushrooms
• 2 yellow zucchini, cut crosswise and into half-moon ½-inch thick slices
• 2 green zucchini, cut crosswise and into half-moon ½-inch thick slices
• 1 large red onion, cut into 1½-inch pieces
• 20 12-inch wooden skewers, soaked in warm water for 30 minutes
• ¼ cup olive oil
• 2 tsp. kosher salt
• 1 tsp. cracked black pepper

For the marinade

• ½ cup Gold Peak™ Lemon Tea
• ½ cup olive oil
• ½ cup flat leaf parsley
• 1 tbsp. kosher salt
• 1 tbsp. cracked black pepper
• ¼ cup lemon juice
• 3 cloves garlic
• 2 tbsp. fresh rosemary removed from stem
• 2 tbsp. fresh thyme

Instructions

• Combine all ingredients for marinade in a food processor until well combined.
  
  
• Toss all veggies with ¼ cup olive oil, 2 teaspoons kosher salt and 1 teaspoon black pepper until well coated. Thread veggies through wooden skewers, alternating between each type of veggie, until skewers are two-thirds filled with veggies.
  
  
• Preheat and lightly oil grill on medium-high heat and add kebobs. Grill for about 10 minutes, turning once, until veggies are tender. Brush with Gold Peak™ Tea marinade and remove from heat, transferring skewers to a large platter.
  
  
• Drizzle with additional marinade and serve with Gold Peak™.
  
  

Contains: Citrus