Ingredients

1/2 cup white-wine vinegar

1 tablespoon balsamic vinegar (preferably white)

1 large garlic clove, minced

1 1/4 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup olive oil

For vegetables

• 1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 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

Special equipment:

• 18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)

Description

The Beauty Of This Recipe Is That Each Type Of Vegetable Is Cooked On Its Own Skewer For Even Grilling. The Tangy Vinaigrette Brings Out The...

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