vegetable skewers

1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh dill
1/2 teaspoon salt
Cracked black pepper
6 large cloves garlic
8 button mushrooms
2 large zucchini, cut into 1-inch dice
1/2 cup red onion, cut into 1-inch dice
4 plum tomatoes, halved
4 wooden skewers, soaked in water for 30 minutes, or 4 metal skewers

Preheat grill.
Whisk olive oil, vinegar, dill, salt and pepper together in a small bowl; set aside.

Assemble skewers, starting with garlic, mushroom, zucchini, onion, and tomato. Repeat until skewer is full, leaving 1 inch at each end of skewer. Brush each skewer with olive oil marinade. Grill for about 6 minutes, or until vegetables are cooked to your liking, turning skewers once after 3 minutes.

*I also grilled up some chicken and added it to my skewers*

Vegetable Skewers Recipe courtesy Juan-Carlos Cruz on the Food Network

Serve with Chive Dip

3/4 cup low-fat sour cream
2 ounces soft goat cheese
1 small shallot, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, chopped
1 teaspoon kosher salt

In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 teaspoon of the salt, and 1/4 cup of water and stir until smooth. Set aside.

Recipe taken from Epicurious.com