Vegetable Kebabs

Serves: 3

Irma Bergnaum

1 January 1970

Based on User reviews:

55

Spice

38

Sweetness

41

Sourness

42

mins

Prep time (avg)

3.9

Difficulty

Ingredients:

1 cup

Wine Vinegar (white-)

1 tbsp

Balsamic Vinegar (preferably white)

1 large

Garlic (clove, minced)

1.25 tsps

Sugar

1.5 tsps

Salt

3 tsp

Black Pepper

1 cup

Olive Oil

450 g

Zucchini (small, cut crosswise into 3/4-inch-thick slices)

1360 g

Cherry Tomatoes

2

Yellow Bell Peppers (cut into 1 1/2-inch pieces)

1 large

Red Onion (cut into 1 1/2-inch pieces)

18

Waters (12-inch metal or wooden skewers soaked in warm 30 minutes if wooden)

Directions:

1

Make vinaigrette: Whisk together all vinaigrette ingredients in a glass measure until combined

2

Whisk together all vinaigrette ingredients in a glass measure until combined

3

Skewer and grill vegetables: Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper

4

Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate

5

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

6

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

7

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)

8

Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers

9

Drizzle with some of vinaigrette and serve remaining vinaigrette on the side

10

Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper

11

Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate

12

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

13

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

14

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)

15

Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers

16

Drizzle with some of vinaigrette and serve remaining vinaigrette on the side