• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 zucchini sliced into 1/3 inch slices
• 2 bell peppers, large chopped
• 1 onion, large chopped
• 3-4 ears corn on the cob, sectioned
• Rosemary sprigs

If using bamboo skewers, soak in water 30 minutes before using. In small bowl whisk together olive oil, garlic powder, oregano, salt and pepper. Add vegetables and toss until coated. Let marinate 15 minutes, then thread onto skewers.

For grilling, heat grill to medium high heat or 375 degrees. Add kabobs and grill 10-15 minutes, turning once halfway through. For oven, preheat to 450 degrees and cook 15 minutes, turning halfway through. Makes 6-8 kabobs.