With grilling-season upon us, these veggie skewers are a perfect dinner option for those warm outdoor days. Marinated in Italian seasonings and dressings, these grilled veggies were so flavorful and delicious, I wish I would have made more! I paired these skewers with a protein-packed lentil and rice pilaf that marinated well with the Italian flavorings of the veggies. Feel free to add your own starch or pasta base. I promise these skewers will not disappoint!

Ingredients:

• 1/2 cup brown lentils
• 1 box rice pilaf (I use Near East Garlic and Herb)
• 1 green zucchini squash
• 1 yellow zucchini squash
• 1/2 red onion
• 1 red bell pepper
• 2 cups whole baby bella mushrooms
• 1 cup vegan italian dressing marinade (I use Primal Kitchen Italian Vinaigrette)

Instructions:

1. Chop all veggies (and mushrooms) into bite-size pieces and place onto skewer sticks.
2. Place skewers in a plastic freezer bag and marinate in 1 cup vegan Italian dressing marinade. Let marinade in the fridge for 30 minutes.
3. In a small pot, bring 1/2 cup brown lentils and 1 cup water to a boil. Once boiling, cover and reduce to a simmer. Let cook for 20-25 minutes. Salt and pepper to taste.
4. In a separate pan, bring 2 cups water and 2 tsp vegan butter to a boil. Once boiling, add rice pilaf and spice packet. Stir and bring to another boil. Once boiling, cover and reduce to a simmer. Let cook for 20-25 minutes.
5. Once veggie skewers are marinated, place on a heated grill and cook to desired char and texture. While on the grill, continue to paint skewers every few minutes with left-over dressing marinade, creating a thick-coating of Italian flavor.
6. On a serving platter or bowl, place a few heaping scoops of lentils and rice pilaf. Stir together. Top with cooked skewers and a small sprinkle of salt and pepper. Enjoy!