Serves 4

• 2 zuchini sliced 1/2 inch thick
• 2 yellow squash sliced 1/2 inch thick
• 8 button mushrooms
• 1 red pepper cut into squares
• 1/4 cup olive oil
• 2 tablespoon lime juice
• 1 teaspoon parsely
• salt
• pepper

Put all veges into a zip-lock bag. Combine rest of ingredients and whisk together to create a marinade. Pour most of marinade (reserving a few spoon fulls) on veges and seal bag. Marinade for 1 hour or more in the refrigerator.

Skewer veges on shiskabob sticks. Cook on hot grill for 3-4 minutes each side. Careful to not burn.

Remove veges from skewers and spoon remaining sauce over veges.