Summer Vegetable Kabobs
Fresh vegetables are a delicious, healthy alternative to meat on grilled kabobs. Lightly marinated and smoky from the grill, these vegetables can also be used as the foundation for subsequent meals. To store the vegetables, remove them from their skewers and let cool to room temperature, then pack into an airtight container and refrigerate for up to 3 days. They do not freeze well. Use the leftovers to make other delicious dishes (see related recipe at left).
- 1/2 cup dry white wine
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup olive oil
- 1 small eggplant, about 1/2 lb., trimmed and cut
- 2 zucchini, trimmed and cut into chunks
- 2 yellow squashes, trimmed and cut into chunks
- 1 red onion, quartered lengthwise and separated
into double-thick wedges
- 1 red bell pepper, seeded and cut into large
- 16 large cremini mushrooms, trimmed
- 2 Tbs. purchased pesto
Prepare a hot fire in a grill. Soak 8 long bamboo skewers in water to cover while the grill heats, then drain just before using.
Prepare the vegetables
In a large bowl, whisk together the wine, salt and pepper. Gradually whisk in the olive oil. Add the eggplant, zucchini, yellow squashes, onion wedges, bell pepper and mushrooms and toss gently to coat evenly. Let stand for 5 minutes. Thread the vegetables onto the skewers, dividing the eggplant, zucchini and yellow squashes, onion, bell pepper and mushrooms evenly between the skewers. Pour any remaining marinade into a small bowl.
Grill the kabobs
Lightly oil the grill rack. Place the skewers on the grill and cover. Grill, turning as needed to cook evenly and basting occasionally with the reserved marinade, until all the vegetables are tender, 8 to 10 minutes.
Serve 4 of the kabobs, drizzling them with the pesto. Reserve the remaining 4 kabobs for another meal. Makes 8 kabobs.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).