Name: Grilled Garlic Mushroom Kebabs
Ingredients: 1 pint baby portobello mushrooms (2 pints if you really like mushrooms); 1 small green pepper; 1 small yellow pepper; 1/2 pint cherry or grape tomatoes; Marinade:; 4 cloves garlic, crushed; 2 tablespoons fresh lemon juice (1 lemon); 1/2 teaspoon salt; 1 1/2 teaspoons Braggs Liquid Aminos (or soy sauce); 1 1/2 teaspoons maple syrup (or sweetener of your choice); 1-2 tablespoons fresh minced parsley; 1-2 teaspoons fresh minced thyme; 1/4 cup olive oil

Ingredients

Scale

Vegetables:

1 pint baby portobello mushrooms (2 pints if you really like mushrooms)
1 small green pepper
1 small yellow pepper
1/2 pint cherry or grape tomatoes

Marinade:
4 cloves garlic, crushed
2 tablespoons fresh lemon juice (1 lemon)
1/2 teaspoon salt
1 1/2 teaspoons Braggs Liquid Aminos (or soy sauce)
1 1/2 teaspoons maple syrup (or sweetener of your choice)
1–2 tablespoons fresh minced parsley
1–2 teaspoons fresh minced thyme
1/4 cup olive oil

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Instructions

Presoak skewers in water for 20-30 minutes.
In a small bowl, add all the ingredients for the marinade except oil. Stir to combine. Slowly add oil while whisking. Set aside.
Wash and cut the vegetables.
Remove the stems from the mushrooms. Roast only the caps. Cut onion and peppers into 2 inch squares
Arrange them on the presoaked skewers.
Place on a baking tray. Baste with a generous amount of the marinade. Flip and do the same on the other side.
Preheat grill to 350-400F
Place skewers on grill. Roast for about 10-15 minutes, turning half way through. Baste the kebabs with the remaining marinade every 5 minutes while grilling.