Veggie Skewers

Photo: flickr user Micah Sittig

Ingredients

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

1 pch salt and pepper

1 sweet red pepper

1 small eggplant

1 yellow zucchini

12 mediums button mushroom

12 grape or cherry tomato

wooden skewers, soaked in water, for an hour

Preparation

In a small bowl, whisk together oil, vinegar, garlic, salt and pepper. Cover and reserve.

Cut red pepper and eggplant into 1-inch square pieces. Cut zucchini into 1/2-inch thick rounds. If medium, leave mushrooms whole - otherwise quarter or halve them so they are roughly the same size as the other vegetable pieces.

Thread vegetables, alternating them, on skewers. Place skewers in shallow dish and drizzle marinade over top. Cover and refrigerate for 15 minutes, turning occasionally to makes sure all sides are coated with marinade.

Preheat grill to medium high. Lightly oil grill rack. Grill skewers for 6-8 minutes, turning occasionally and basting with marinade, until slightly charred and crisp tender.