If you want to use different vegetables—feel free!
1 each red, green and yellow pepper
2 medium red onions
15-18 white mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon dried oregano
Soak the wooden skewers in water for 15 minutes.
Whisk together the oil, vinegar, mustard, honey, salt, pepper, garlic and oregano to make a vinaigrette. Set aside.
Wash and cut the vegetables into large, evenly sized, chunks. Thread the vegetables on the skewers. Heat a grill pan until very hot. Grill vegetables until they are just tender. Baste with the vinaigrette and serve hot or room temperature.
Ah freilichen Purim to one and all!