Grilled Veggie Skewers

Ingredients:

  • 1 sm eggplant, peeled & cut in 1 in cubes
  • 8 (8 in) metal skewers
  • 2 sm tomatoes, quartered
  • 1 med zucchini, cut into 1 in slices
  • 1 med yellow squash, cut into 1 in slices
  • 4 tbs olive oil
  • ½ tsp black pepper
  • ¼ tsp salt
  • 2 tbs balsamic vinegar
  • 1 lg minced garlic clove

Instructions:

  1. Pre-heat grill to med-high heat.
  2. Arrange vegetables on metal skewers, alternating as desired.
  3. Brush skewers with oil, using about 2 tablespoons; then dust with pepper and salt.
  4. When grill is hot, place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender on all sides.
  5. Meanwhile, beat remaining 2 tbs of oil, vinegar and garlic in a small bowl and mix well.
  6. Brush the oil mix over skewers during the last 2 minutes of cooking time.
  7. Transfer skewers to a platter when cooked. Serve hot or warm.

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