Servings: 4

Start to finish: 40 minutes

You will need eight 12-inch metal skewers for this recipe.

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon minced fresh rosemary

1 garlic clove, minced

Salt and pepper

6 portobello mushroom caps (5 inches in diameter), quartered

2 zucchini, halved lengthwise and sliced 3/4 inch thick

2 red bell peppers, stemmed, seeded and cut into 1 1/2-inch pieces

2 lemons, quartered

Whisk oil, mustard, rosemary, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in large bowl. Measure half of mixture into separate bowl and set aside for serving.

Toss mushrooms, zucchini and bell peppers with remaining oil mixture, then thread in alternating order onto eight 12-inch metal skewers.

For a charcoal grill: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts).

When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium.

Clean and oil cooking grate. Place kebabs and lemons on grill.

Cook (covered if using gas), turning as needed, until vegetables are tender and well browned and lemons are juicy and slightly charred, 16 to 18 minutes. Transfer kebabs and lemons to platter, removing skewers.

Juice 2 lemon quarters and whisk into reserved oil mixture. Drizzle vegetables with dressing and serve.

Nutrition information per serving: 152 calories; 73 calories from fat; 8 g fat ( 1 g saturated; 0 g trans fats); 0 mg cholesterol; 332 mg sodium; 17 g carbohydrate; 5 g fiber; 10 g sugar; 6 g protein.

Copyright 2019 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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