Vegetable Kebabs

Name: Vegetable Kebabs
Ingredients: 1/2 cup white-wine vinegar; 1 tablespoon balsamic vinegar (preferably white); 1 large garlic clove, minced; 1 1/4 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup olive oil; 1 lb small zucchini, cut crosswise into 3/4-inch-thick slices; 1/4 cup olive oil; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 3/4 lb cherry tomatoes; 1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices; 10 oz cremini mushrooms, trimmed; 2 yellow bell peppers, cut into 1 1/2-inch pieces; 1 large red onion, cut into 1 1/2-inch pieces; 18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)

17 ingredients

5 steps

Ingredients

1/2 cup white-wine vinegar
1 tablespoon balsamic vinegar (preferably white)
1 large garlic clove, minced
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil
1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
1/4 cup olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 lb cherry tomatoes
1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
10 oz cremini mushrooms, trimmed
2 yellow bell peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)

Directions

1

Whisk together all vinaigrette ingredients in a glass measure until combined.
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.
3

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
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).
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.