Cooking Time: 6-10 Min Servings: 4-6
Champagne Wine Vinegar
White Balsamic Vinegar of choice
Extra Virgin Olive Oil
1/3 cup Olive Scene Champagne Wine Vinegar
1 tablespoon Olive Scene Grapefruit, Mango, Ripe Peach, or Sicilian Lemon Balsamic Vinegar
1 large garlic clove, minced
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
1 cup Olive Scene bold Extra Virgin Olive Oil
- ¼ cup Olive Scene bold Extra Virgin Olive Oil, divided
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- 1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
- ¾ lb cherry tomatoes
- 1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
- 10 oz Cremini mushrooms, trimmed
- 2 yellow bell 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)
- Make vinaigrette:
- Whisk together all vinaigrette ingredients in a glass measure until combined, set aside.
- Skewer and grill vegetables:
- Mix 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
- Toss zucchini in and turn to coat.
- Repeat with remaining vegetables, adding more oil, salt and pepper.
- Work with 1 vegetable at a time and keep each batch separate.
- Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about ½ inch between tomatoes, mushrooms, bell 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.
* you can substitute any fused or infused olive oil for the oil in this recipe for added flavor. We love Olive Scene Garlic, Gremolata or Herbes des Provence in this recipe.