Ingredients
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1/2 tsp red pepper flakes
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1 tsp ground cumin
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1 tbsp mustard
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1 tbsp honey
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1/4 cup vegetable oil
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1 lemon, zest and juice
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1 pkg (3 peppers) rainbow bell peppers
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8 oz pkg whole mushrooms
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3 medium tomatoes
Steps
1
Whisk together pepper flakes, cumin, mustard, honey, oil and lemon juice and zest.
2
Cut the peppers into quarters, removing stems and seeds. Halve the tomatoes and wipe the mushrooms clean. Thread vegetables onto 4 wooden* skewers and brush marinade on all of the vegetables.
3
Preheat grill to medium high. Place vegetables on the grill and cook for 5 minutes. Remove tomatoes to a platter and flip peppers and mushrooms, close lid and cook an additional 5 minutes.
4
Transfer peppers and mushrooms to the platter and serve.
Tips
If using wooden skewers, soak empty skewers in water for 30 minutes to prevent burning