Instructions

• In a small bowl, whisk together 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon ground black pepper to make the marinade.
• Prepare the vegetables: use the zucchini sliced into 1/3-inch slices; cut the 2 bell peppers into 1-inch pieces (remove stem and seeds); peel and cut the onion into quarters, then cut those quarters into roughly 1-inch pieces; leave the cherry tomatoes whole; cut the ear of corn into 1-inch rounds; use the 10 mushrooms whole.
• Place all prepared vegetables in a large bowl, pour the marinade over them, and toss until everything is well coated.
• Let the vegetables marinate for 10–15 minutes.
• Thread the marinated vegetables onto skewers, alternating types for even cooking. Leave a little space between pieces so heat can circulate.
• To grill: heat the grill to medium-high (about 375°F / 190°C). Place the skewers on the preheated grill and cook 10–15 minutes, turning once halfway through, until vegetables are tender and lightly charred.
• To roast in the oven (alternative): preheat the oven to 450°F (230°C). Arrange skewers on a baking sheet and roast 15 minutes, turning once halfway through, until vegetables are tender and browned.
• Remove skewers from heat and let rest a minute before serving.