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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
10 (12-inch) wooden skewers |
1/3 cup extra-virgin olive oil |
1/4 cup white balsamic vinegar |
1/4 cup chopped fresh basil |
3 garlic cloves, minced |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 red onion, cut into 1 1/2-inch pieces |
1 yellow bell pepper, cut into 1 1/2-inch pieces |
1 pound chinese or baby eggplant, cut into 3/4-inch slices |
3 small zucchini, cut into 3/4-inch slices |
20 grape or cherry tomatoes |
Directions:
1. Soak skewers in water 30 minutes.
2. Whisk together olive oil and next 5 ingredients. Thread onion and remaining ingredients onto skewers; brush vegetables generously with marinade.
3. Grill, covered with grill lid, over medium-high heat (400°), turning occasionally, 10 to 12 minutes or until vegetables are tender.
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