Serves 4

4 Garlic Herb Callisons Seasoned Skewers
1/2 cup white wine
12 medium mushrooms
8 slices (about 1-inch thick) zucchini
8 slices (about 1-inch thick) yellow summer squash
8 chunks (1 1/2-inch pieces) red bell pepper
8 chunks (1 1/2-inch pieces) white onion
Salt and pepper to taste

Feta Olive Drizzle
2 tablespoons crumbled feta cheese
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
6 pitted kalamata olives, coarsely chopped

Soak skewers in white wine for 10 to 15 minutes.

Meanwhile, whisk the Feta Olive Drizzle ingredients together until well combined and set aside.

Thread onto each skewer in the following order: mushroom-zucchini-yellow squash-bell pepper-onion, using 1 piece of each. Repeat 1 more time and then add 1 more mushroom to secure the other vegetables. Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, about 4 to 5 minutes per side.

To serve: Drizzle with Feta Olive Drizzle.

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