1 each green & gold zucchini

1 each green & yellow pepper

2 tbsp. olive oil

1 tsp. paprika

3/4 tsp. dried oregano

1/2 tsp. each dried mustard, chile powder, salt & pepper

 

In small bowl, stir together oil, paprika, oregano, mustard, chile powder, salt and pepper; set aside.

 

Cut zucchini in half lengthwise; cut crosswise into twenty-four 1-inch (2.5 cm) chunks. Place in large bowl. Cut each green and yellow pepper into twelve 1-inch (2.5 cm) squares; add to zucchini. Pour oil mixture over top; toss gently to coat. (Vegetables can be prepared to this point covered and refrigerated for up to 4 hours.)

 

Alternately thread green zucchini and yellow pepper onto two 8-inch (20 cm) soaked wooden skewers. Repeat with yellow zucchini and green pepper. Place skewers on greased grill over medium-high heat; close lid and cook, turning once, for about 15 minutes or until tender. 

Makes 4 servings.