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.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 8 servings
Ingredients
For vinaigrette
1
1
1
1
1
1
1
For vegetables
1
1
1
3
3
1
10
2
1
Special equipment:
18
Need to make a substitution?
Preparation
Make vinaigrette:
Step 1
Whisk together all vinaigrette ingredients in a glass measure until combined.
Skewer and grill vegetables:
Step 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.
Step 3
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Step 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).
Step 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.