• First cup your selected veggies and de-stem mushroom caps. Place in large bag or bowl and toss with salt and pepper.
• Next, take all glaze ingredients (basil through cayenne) and place in blender. Blend until smooth and combined. Use 1/4 cup of water for a thicker glaze, 1/2 cup water for a thinner glaze. Toss veggies with 1/2 of the glaze. I suggest marinating them for at least an hour in the glaze, but if you are short on time, just toss and move on to the next step.
• Thread skewers with vegetables. Grill on medium heat turning frequently until done. Usually 20-30 minutes.
• Serve with glaze on the side! I love to put my skewer on a fresh bed of lettuce with some jasmin rice, black beans or tofu, chopped peanuts and then drizzle with glaze.

Alternate Way to Grill Vegetables

• If you do not have kabob skewer sticks, you can also grill these in your grill pan! Follow the directions, except instead of threading vegetables onto skewers, place in grill pan and grill until done.