2 Bell Peppers, diced
Red Onion, diced
2 Summer Squash, cut into rounds
1 head of garlic seperated and peeled into individual cloves
1 package of button mushrooms (if they are large cut them in half)
1 package of cherry tomatoes
Rock salt & Freshly Ground Pepper
Place chopped vegetables in a bowl (except the summer squash and tomatoes). Coat with equal parts oil and vinegar. Season to taste (it's vegetables so I usually grab a bell pepper and try the mix to make sure I like the flavor). Let sit at room temperature 1 hour. Add tomatoes and summer squash, mix. Cover and let sit 30 minutes (or more).
If you use wood skewers soak them in water as directed on the package. If using metal skewers (or after they have soaked) you can go ahead and skewer your vegetables until you are ready to use them. I usually put them in a dish and pour the marinade back over them if it's going to be awhile.
Grill over low heat 5 minutes (or until vegetables are tender).