Ingredients
6 small onions, halved4 medium carrots, cut into 1-1/2-inch chunks1/3 cup olive oil1/2 teaspoon dried rosemary, crushed1/4 teaspoon dried marjoramDash pepper6 pattypan or sunburst squash1 medium zucchini, cut into 1-inch chunks1 medium green pepper, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces
Preparation
In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.
Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.
