Grilled Vegetable Skewers

Recipe by ellie_
READY IN: 30mins


  • 12
  • 3
    tablespoons balsamic vinegar (or red wine vinegar)
  • 1 12
    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
  • 8 -10
    wooden skewers


  • 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.