Eggplant, Zucchini and Squash Kabobs
Mix and match pieces of summer squash, eggplant and red onion on bamboo skewers to create colorful seasonal kabobs. Or, use sturdy rosemary branches in place of the skewers for an even prettier presentation. When the kabobs come off the grill, stack them on a big platter and let guests help themselves to both the skewers and the fragrant herb sauce.
- 2 Asian eggplant, cut into rounds 1 inch thick
- 2 yellow summer squashes, cut into rounds 1 inch thick
- 2 zucchini, cut into rounds 1 inch thick
- 1 red onion, quartered and thickly sliced
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh mint
- Grated zest and juice of 1 lemon
- 1 Tbs. capers, drained
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
Soak 8 bamboo skewers in water for about 30 minutes. Prepare a medium-hot fire in a grill. Oil the grill rack.
Using a sharp knife, score both cut sides of the eggplant, squash and zucchini rounds. Thread the eggplant, squash, zucchini and onion onto the skewers, using 5 or 6 pieces per skewer and alternating the vegetables.
In a small bowl, stir together the parsley, mint, lemon zest, lemon juice, capers and the 1/2 cup olive oil. Season with salt and pepper. Set the herb sauce aside.
Brush the skewers with olive oil and place on the grill. Cook, turning once, until nicely charred, 2 to 3 minutes per side. Transfer to a platter, drizzle with the herb sauce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).