ZUCCHINIBOBS

2 each green and gold zucchini
12 medium-large mushrooms
2 Tbsp. balsamic vinegar
1 clove garlic, minced
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. each dried thyme, salt and pepper
3 Tbsp. olive oil

Cut zucchini in half lengthwise; cut into chunks.
Wipe mushrooms and trim stems.
Whisk together vinegar, garlic, mustard, oregano, thyme, salt and pepper; gradually whisk in oil.
Add vegetables, tossing to coat. Let stand at room temperature for up to one hour.
Reserving marinade, thread zucchini and mushrooms onto each of 4 long skewers.
Place on greased grill over medium-high heat; cook, turning often and brushing with marinade for 5-8 minutes or until tender crisp.