Name: Vegetable Kebabs
Cook time: 1 1/4 hr
Total time: 1 3/4 hr
Yield: Makes 8 servings
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)

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Vegetable KebabsPetrina Tinslay

The beauty of this recipe is that each type of vegetable is cooked on its own skewer for even grilling. The tangy vinaigrette brings out the natural sweetness in the fresh summer vegetables.

Cooks' notes:

· Vegetables can be threaded onto skewers 1 day ahead and chilled, covered.
· If you aren't able to grill outdoors, you can broil vegetable skewers in 2 batches on oiled rack of a broiler pan 4 to 6 inches from preheated broiler, turning over once, until golden, about 6 minutes per batch.

Recipe notes

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