Ingredients
The following ingredients have 8 Servings
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- For the skewers: 4 pounds assorted vegetables
- such as cherry tomatoes
- carrots
- sweet potatoes
- multi-colored bell peppers
- zucchini
- summer squash
- eggplant
- red onion and purple potatoes
- cut into 2-inch pieces
Instruction
- Soak 8 wooden skewers in water for at least 30 minutes
- Whisk together all of the marinade ingredients in a small bowl and set aside
- If you’re using potatoes, parboil them in salted water for about 10 minutes
- Drain the skewers and divide the vegetable pieces among them, threading each with a variety of colors
- Brush the vegetables with a generous amount of the marinade and let sit for at least 15 minutes
- Meanwhile, heat a charcoal or gas grill to high, or heat a grill pan over high heat until hot
- Grill the skewers until the vegetables are softened and have grill marks, 3-5 minutes on each side
- Serve warm
