GRILLED VEGETABLE SKEWERS

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Grilled Vegetable Skewers image

These skewers are great at a barbecue and it's easy to double or half the recipe. Recipe adapted from Bon Appetit (June 2004)

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 8-10 skewers, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
3 tablespoons balsamic vinegar (or red wine vinegar)
1 1/2 tablespoons chopped fresh oregano (or substitute other fresh herbs that are available, basil and marjoram are good choices)
1 tablespoon Dijon mustard (or other spicy mustard)
2 Japanese eggplants, cut into 1 inch rounds
2 zucchini, cut into 1 inch rounds
2 yellow squash, cut into 1 inch rounds
1 pint cherry tomatoes
8 -10 wooden skewers

Steps:

  • Soak wooden skewers for at leat 30 minutes in water.
  • Whisk dressing ingredients (oil- mustard) in a jar and set aside.
  • Alternate vegetables (eggplant, zucchini and summer squash) with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds) and 6 tomatoes.
  • Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers separately) Prepare barbecue (or preheat broiler).
  • Brush skewers with dressing, sprinkle with salt and pepper (if desired).
  • Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).
  • Transfer to serving platter and brush again with dressing.

Nutrition Facts : Calories 243.5, Fat 19, SaturatedFat 2.7, Sodium 47.2, Carbohydrate 18.1, Fiber 8.3, Sugar 10.1, Protein 4

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