Quick and easy, these will grill right along with anything else you might be cooking. Feel free to switch in your favorite vegetables, but try to keep ones that will cook in approximately the same amount of time.   
— Steph

Grilled Vegetable Skewers

Serves 4

8 ounces cremini mushrooms, stems removed and halved if large
1 small red onion, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 pint grape or cherry tomatoes
1/2 cup This Little Goat went to Southeast Asia
2 tablespoons olive or canola oil
2 tablespoons fresh lemon juice
1/4 cup parmesan cheese, shredded
8-12 large bamboo skewers, soaked in water for 30 minutes

Thread vegetables onto soaked skewers in an alternating pattern. In a small bowl, whisk oil into 1/4 cup This Little Goat went to Southeast Asia. Using a brush, coat all sides of skewers and allow to marinate 10-15 minutes.

Preheat grill for medium heat. Once hot, add skewers and cook until vegetables are well marked and starting to soften, about 3-4 minutes. Flip and repeat. Cook until vegetables are just tender, flipping once or twice more depending on size.

Add remaining This Little Goat went to Southeast Asia and lemon juice to bowl and whisk to combine. Remove skewers from heat, brush with sauce, and sprinkle with parmesan cheese.