ingredients
2    tablespoons   champagne vinegar
1    teaspoon   Dijon mustard
1/8   teaspoon   plus tsp salt
1/4   teaspoon   black pepper
6    tablespoons   olive oil
2    teaspoons   chopped fresh oregano
1    teaspoon   chopped fresh thyme
6      metal skewers
1    pound   small sweet peppers (such as Pero Farms)
8    ounces   cremini mushrooms, woody stems removed and large ones cut in half
1      red onion, peeled and cut into thin wedges
    Oregano and thyme sprigs for garnish
directions
In a small bowl, whisk together vinegar, mustard, tsp of the salt and 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 tsp salt and tsp pepper. Garnish with oregano and thyme sprigs.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 158, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 8, fiber (g) 3, pro. (g) 2, sodium (mg) 172, Percent Daily Values are based on a 2,000 calorie diet