Grilled Veggie Skewers with Olive Tapenade Drizzle

Makes 8 appetizer servings

8 Callisons Garlic Herb Seasoned Skewers (appetizer size)
16 pieces zucchini, cut into 1/2” pieces
16 pieces onion cut into 1/2” pieces
16 each medium mushrooms, cut in half
1 bell pepper, red or yellow, cut into 1” pieces
vegetable oil as needed
salt and pepper to taste

Olive Tapenade Drizzle
2 tablespoons store bought olive tapenade
2 tablespoons extra virgin olive oil
1 tablespoon chopped parsley

Place zucchini, onion, mushrooms and pepper on a plate and microwave on high for 20 seconds to make skewering the veggies easier and to prevent veggies from breaking.

Thread onto a skewer in the following order: zucchini -onion -mushroom- bell pepper, using 1 piece of each. Repeat 1 more time. Repeat with remaining skewers. Let sit for 15 to 20 minutes.

Meanwhile, make the Olive Tapenade Drizzle; in a small bowl, combine tapenade, olive oil and parsley and set aside.

Lightly brush skewers on each side with vegetable oil and season to taste with salt and pepper. Place on a medium-high preheated grill and cook until vegetables are cooked crisp/tender, about 3 to 5 minutes per side. Serve skewers with the Tapenade Drizzle.

Recipes have been created by Chef Kathy Casey