Grilled Italian Vegetables - cooking recipe

Ingredients

1/2 cup chopped fresh basil or 4 teaspoons dried basil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 small zucchini, cut into 1/2 inch rounds
2 large yellow bell peppers or 2 large red bell peppers, cut into 1 1/2 inch chunks
1 medium sweet onion, cut into 1 1/2 inch wedges
8 cherry tomatoes

Preparation

In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
Prepare grill or preheat broiler.
Remove vegetables from marinade.
Reserve marinade remaining in bowl.
Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
Brush vegetables with the reserved marinade.
Place skewers on grill rack or broiler pan.
Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
Serve hot or at room temperature.