Vegetable Kebabs

Ingredients for Vegetable Kebabs

• 120ml white-wine vinegar

• 1 tablespoon balsamic vinegar (preferably white)

• 1 large garlic clove, minced

• 1 1/4 teaspoons sugar

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 240ml olive oil

• 450g small courgette, cut crosswise into 3/4-inch-thick slices

• 60ml olive oil

• 1 1/2 teaspoons salt

• 3/4 teaspoons black pepper

• 350g cherry tomatoes

• 450g baby aubergine (about 4 inches long), cut crosswise into 3/4-inch-thick slices

• 275g cremini mushrooms, trimmed

• 2 yellow peppers, cut into 1 1/2-inch pieces

• 1 large red onion, cut into 1 1/2-inch pieces

• 18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)

How to make Vegetable Kebabs

Whisk together all vinaigrette ingredients in a glass measure until combined.

Toss courgette in a large bowl with 2 teaspoons oil, 1/4 teaspoons salt, and 3/4 teaspoons black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread courgette and aubergine horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).

Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.