Vegetable Kabobs

Summer is in full flair and many of us should be able to reap the rewards of summer bounty. Perfect time for Veggie Kabob. The marinade used in this recipe should not over power the vegetables and allow them to be the center of attraction. Skewers will be used to grill the veggies. Wooden skewers should be soaked in water before hand to avoid burning. This should be done at least 3 - 4 hours before grilling time. Metal skewers are best to use so that there is no worry of a fire starting. 

Veggies can be cooked where all of one type is on one skewer or you can cook where the veggies are alternated. Veggies should all be cut to be about same size Most summer vegetables have about the same cooking time. 

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.