Grilled Thyme-cumin Vegetable Kabob

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 mushrooms (crimini or button)
• 1 pint grape tomatoes or 2 large ripe tomatoes
• 1 red bell pepper, cut to 1-inch squares
• 1 medium onion, quartered
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme leave
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• pepper, to taste
• 8 ounces plain yogurt
• 1/4 teaspoon cumin
• salt and pepper

Recipe

• 1 preheat grill to medium heat.
• 2 if using whole tomatoes, cut each into quarters and then cut each quarter in half again so you have pieces about 1-inch in size. if using grape or cherry tomatoes, leave whole.
• 3 cut pepper into 1-inch pieces, removing the stem and seeds.
• 4 quarter the onion and separate the layers.
• 5 toss all vegetables in a medium bowl with olive oil, fresh thyme, cumin, salt and pepper until thoroughly coated.
• 6 take a skewer and alternate colors and vegetables so you get a good variety.
• 7 once the grill is hot, place skewers on the bbq and cook for ~10 minutes, turning frequently to make sure to get a good charred edge on each side. this will add to the overall flavor!
• 8 while the kabobs are grilling, add the cumin, salt and pepper to the yogurt and stir well to mix evenly.
• 9 once the kabobs are done, drizzle with the yogurt sauce and either serve alone, as a side or inside a fresh pita.