Grilled Vegetable Skewers
photo by Rita1652
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
8-10 skewers
- Serves:
- 6-8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>