Marinate vegetables about an hour before grilling, if desired, with garlic, salt, black pepper and balsamic vinegar.
Soak wooden skewers in water, or use metal skewers.
Cut all vegetables, lemon and onion into thick chunks, slices or wedges, about 1 inch in size — cut everything about the same size so it threads evenly.
Thread the vegetables onto the skewers, alternating vegetables, onion and colors.
Grill on medium heat for about 5 minutes on each side.
Remove from the grill and serve warm.
Notes
Can use any vegetables on hand that hold their shape well.
Can use the oven instead: preheat to 400°F and roast for about 10 minutes.
