Yellow squash - sliced
Zucchini - sliced
Small onions (red and /or white)
Large red onions - quartered
Portabella mushrooms (large) or baby bellas
Peppers - sliced
1-2 T. olive oil
1 T. butter
2-3 cloves garlic, minced
Preheat oven to 375 degrees. For convection oven, set on “convection roast” but do not lower temperature.
In a small saucepan, melt butter while heating olive oil over low heat. Add minced garlic, stirring often. After about 5 minutes, when garlic is cooked but not brown, turn off heat and leave on burner.
Cut squash and zucchini into circles, about ¼” thick. Peel small onions. Quarter and separate the large red onion into sections; cut each large portabella mushroom into about 6 wedges. Slide vegetables onto skewers with a red onion at the bottom to anchor them. Alternate veggies to blend flavors, leaving about an inch at top so that vegetables will not fall off. It’s best to start and end with a red onion slice as an anchor.
Place each skewer in the bottom of a broiler pan. Brush liberally with baste and set in oven. Baste about every 7-10 minutes, but don’t worry about trying to turn the skewers; you can brush the vegetables thoroughly from their original position. Cook 25-30 minutes, until vegetables are tender.
Serve with rice, pasta, or your favorite gluten-free grain.
Note: I used only one medium yellow squash, a medium zucchini, 3 portabella mushrooms (6 oz.), one large red onion, and a few small onions and had enough for 4 servings, using 5 skewers.