• In a small bowl, whisk together vinegar, mustard, 1/8 tsp of the salt and 1/8 tsp of the black pepper. Gradually drizzle in oil, whisking constantly until mixture emulsifies; add oregano and thyme. Set aside.

  • Thread skewers, using about 4 peppers, alternating with 4 pieces of onion and 4 mushrooms, for each. Brush generously with dressing.

  • Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Grill skewers for about 5 minutes, turn and brush with additional dressing. Grill for 5 additional minutes or until vegetables are crisp-tender.

  • Remove to a serving platter and season with remaining 1/4 tsp salt and 1/8 tsp pepper. Garnish with oregano and thyme sprigs.

Nutrition Facts

158 calories; 14 g total fat; 0 mg cholesterol; 172 mg sodium. 8 g carbohydrates; 2 g protein;