Ingredients:
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 6 tablespoons extra-virgin olive oil
- 2 pounds small green and yellow summer squash (cut into 1 inch chunks)
- 1 pint grape tomatoes
- 12 ounces small broccoli florets
- 8 ounces cremini or button mushrooms (halved if large)
- 1 lime
Directions
Heat grill to medium.
In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
In a large bowl, toss squash and tomatoes with 2 tablespoons oil.
In another bowl, toss broccoli with 1 tablespoon oil.
In third bowl, toss mushrooms with 1 tablespoon oil.
Thread vegetables onto skewers (if using bamboo skewers, soak them 30 minutes first).
Grill broccoli and mushrooms 6-10 minutes, turning over once.
Grill squash and tomatoes 6-8 minutes, turning over once.
Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving.
Sprinkle with additional spice mixture, if desired.