Ingredients

1 large ear corn, husk removed, cut into 2-inch pieces
12 large mushrooms caps
1 medium red pepper, cut into 1-inch pieces
1 small zucchini, unpeeled, cut into 2-inch pieces
12 cherry tomatoes
1/2 C. lemon juice
2 Tbsp. dry white wine
1 Tbsp. olive oil
1 tsp. cumin
2 tsp. minced fresh chives
1 tsp. minced fresh parsley
fresh ground pepper, to taste

Cooking Instructions

Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Thread the vegetables on the skewers. Combine all remaining ingredients for the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes total, basting constantly with the sauce, until the vegetables are slightly charred.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)