Vegetable Kebabs
Colorful and flavorful grilled vegetable kebabs featuring zucchini, eggplant, mushrooms, bell peppers, and cherry tomatoes, served with a tangy white wine and balsamic vinaigrette. Perfect for summer grilling and outdoor entertaining.
Ingredients
- •½ cup white-wine vinegar
- •1 tablespoon balsamic vinegar
- •1 clove garlic
- •1¼ teaspoons sugar
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 cup olive oil
- •1 lb zucchini
- •¼ cup olive oil
- •1½ teaspoons salt
- •¾ teaspoon black pepper
- •¾ lb cherry tomatoes
- •1 lb baby eggplant
- •10 oz cremini mushrooms
- •2 whole yellow bell peppers
- •1 whole red onion
- •18 pieces skewers
Cooking Instructions
- 1.
Whisk together all vinaigrette ingredients in a glass measure until combined.
5 min
- 2.
Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.
20 min
- 3.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
10 min
- 4.
Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).
20 min
- 5.
Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.
5 min
