Vegetable Kebabs

2 red bell peppers, cut into 1/2-inch strips

2 small zucchini, cut into 1/2-inch slices

1 large white or red onion, halved and cut into 1/2-inch wedges

1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 teaspoon Italian seasoning

1/2 teaspoon salt

8 (6-inch) bamboo skewers, soaked in water for several minutes

Thread peppers, zucchini and onion onto bamboo skewers and place in a shallow dish. Set aside.

Combine oil and remaining ingredients, mixing well; pour over kebabs. Cover and refrigerate 8 hours or overnight, turning kebabs once.

Grill kebabs over medium-hot coals 10 to 15 minutes, turning and brushing occasionally with the marinade.