📖 Instructions

1. Prepare the Corn: Shuck the corn and remove the silk. Brush each ear of corn with olive oil and sprinkle with salt and pepper. Set aside.
2. Prep the Vegetables: Wash and chop all the vegetables into roughly 1-inch pieces. Place them in a large mixing bowl. Make sure they're uniform in size so they cook evenly. A quick tip, using the same size for each piece ensures they cook at a similar rate.
3. Make the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. This marinade is what gives the veggies that extra punch of flavor! My family loves the garlic and the aroma is something to behold.
4. Marinate the Vegetables: Pour the marinade over the vegetables in the bowl and toss to coat evenly. Let the vegetables marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator. The longer they marinate, the more flavorful they'll be. I almost never have the patience to wait that long. I usually end up grilling them after an hour.
5. Thread the Skewers: Thread the marinated vegetables onto skewers, alternating colors and textures for an appealing presentation. If you're using wooden skewers, make sure they've been soaked to prevent burning. Metal skewers are my prefrence though, they're reusable, and you don't have to soak them.
6. Preheat the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
7. Grill the Corn: Place the corn directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. Keep an eye on the corn and rotate it every few minutes.
8. Grill the Skewers: Place the vegetable skewers on the grill grates. Grill for 8-12 minutes, turning occasionally, until the vegetables are tender-crisp and lightly charred. Be careful not to overcrowd the grill; work in batches if necessary. I've made that mistake before where I crammed too much on the grill. It took longer to cook and the veggies didn't cook as nicely.
9. Check for Doneness: The vegetables should be tender but still have a bit of a bite to them. Use tongs to test the tenderness. If they're too firm, continue grilling for a few more minutes.
10. Serve: Remove the corn and vegetable skewers from the grill. Let them cool slightly before serving. You can serve them as a side dish or as a vegetarian main course. I like to sprinkle them with a little fresh parsley or basil for added flavor and presentation.
11. Enjoy: Serve the skewers hot off the grill! I love them with a squeeze of lemon or a dollop of hummus. What does this meal bring to you? I know I'm always satisfied.