Here is another Veggie Tales recipe for the grill, this one using all kinds of summer vegetables. The marinade used here is flavorful without overpowering the vegetables. For this recipe, you will need to use skewers to cook the veggies on the grill. If using wooden skewers, soak the skewers in water beforehand to avoid burning, preferably 3-4 hours or longer (2 hours being the bare minimum, but be prepared to deal with the possibility of skewers catching on fire).
There are two ways to assemble the vegetables on skewers. One way is to group like vegetables on skewers (one skewer for zucchini, another for peppers, etc) so that you can adjust each vegetable’s cooking time, then disassemble the skewers for serving. The other option is to arrange skewers so that vegetables alternate on each skewer (one skewer will have a zucchini, then pepper, then onion, etc) so they can be cooked all at once and served on the skewer.
I favor the second option, because while cooking times to vary between zucchini and cherry tomatoes, the difference is not usually noticeable. If you cut the vegetables so they are all about the same size, they should all cook relatively evenly. Most summer vegetables have about the same cooking time, and this allows for easier serving and the skewers make for a nice presentation.
Summer Veggie Kabobs
2 tbsp olive oil
2 tbsp white wine vinegar (or 1/4 cup dry white wine)
2 tbsp balsamic vinegar
1/4 cup honey
2 garlic cloves, minced
1 tsp pepper
3/4 tsp salt
1/2 tsp cumin
2 tbsp chopped fresh parsley
16 cups cut vegetables, such as zucchini, bell pepper, mushroom, onion, eggplant, and whole cherry tomatoes
Prepare marinade by whisking together all ingredients except vegetables in a small bowl. In a large bowl, combine prepared vegetables and marinade, using hands or two large spoons to toss and coat vegetables. Refrigerate for 30 minutes up to 2 hours.
Place vegetables on skewers, then grill over high heat. Cook 3-5 minutes per side, until vegetables are tender. Serve immediately.