2 med. yellow squash and 2 med. zucchini, each cut into 6 (1/2 inch thick) rounds
1 med. red and 1 med. yellow bell pepper, each cut into 12 pieces
12 sm. green onions, trimmed, leaving 2 inches of green tops
12 sm. fresh mushrooms
Olive oil
12 (8-10 inch) wooden skewers

Thread vegetables alternately on skewers; skewer squash through skin so cut sides touch grill. Brush with oil

To grill: Place skewers directly on grill 4-6 inches above hot coals. Cook 10-12 minutes, turning and brushing with oil once, until crisp tender and slightly charred.

To broil: Arrange skewers on broiler-pan rack. Broil 4-5 inches from heat source as for grill. Serves 6.