Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme. Firing up the barbecue? Get more of our favorite options for veggie kebabs →

　　

Ingredients

Serves 4

　　2 garlic cloves, finely chopped

　　1/2 cup extra-virgin olive oil

　　1/4 cup red wine or Sherry vinegar

　　3 tablespoons chopped fresh thyme and/or rosemary leaves

　　Large pinch of crushed red pepper flakes

　　1 teaspoon kosher salt, plus more to taste

　　1/2 teaspoon freshly ground black pepper, plus more to taste

　　6 scallions, cut crosswise into 2-inch pieces

　　1 pint cherry tomatoes

　　1 pint cremini, button, or other small mushrooms

　　

Special Equipment:

4–6 long wooden or metal skewers, or 4–6 long live branches whittled down to sharpened sticks

　　

Step 1

Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.

　　

Step 2

If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.

　　

Step 3

Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10–15 minutes.

　　

Step 4

Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.

　　

Do Ahead

Step 5

Vegetables can be marinated and chilled up to 1 day in advance.