1-2 spring onions
2-3 summer squash
several cherry tomatoes
2 tblsp of olive oil
fresh herbs like basil and oregano
salt and pepper, to taste
Soak your kabob sticks in water for at least twenty minutes. Preheat the grill to medium heat. Slice the onions and squash. Place in a large ziplock bag with the tomatoes. Chop the fresh herbs and add them in. Finally pour in the oil. Seal the bag and toss til well coated. Add in salt and pepper and toss again. Let marinate at least an hour. Skewer veggies and place on grill. Cook for about eight minutes, turning every 2-3 minutes.
I had these grilled veggies along with brown rice and green beans. The hubs grilled his own shrimp kabobs at the same time.