Summer Vegetable Kabobs are marinated in a wine-and-honey vinaigrette.
Photo: William Dickey/ Styling: Lisa Powell Bailey/ Food Styling: Marian Cooper Cairns
The grill is no longer just for meat. Use the following guidelines and cook times to grill great veggies.
Make sure to cut vegetables thick and uniformly so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.
The Recipes:
•Grilled Stuffed Peppers
•Panzanella Salad
•Summer Vegetable Kabobs
•Balsamic Strawberries
Guidelines and Cook Times for Vegetable Kabobs
Zucchini and squash
Prep: Cut into ¾ inch rounds; thread onto skewers.
Grill time: 7 to 10 minutes on each side or until tender.
Okra
Prep: Remove stems, and thread onto double skewers.
Grill time: 6 to 8 minutes on each side or until tender.
Eggplant
Prep: Cut Japanese eggplant into ¾ inch rounds. Cut Italian eggplant crosswise into quarters; cut into ¾ inch slices. Thread onto skewers.
Grill time: 5 to 6 minutes on each side or until tender.
Bell peppers
Prep: Cut into 1 inch thick strips; thread skewers.
Grill time: 4 to 5 minutes on each side or until tender.
Mushrooms
Prep: Trim stems, and thread onto skewers.
Grill time: 3 to 5 minutes on each side or until tender.
Onions
Prep: Cut into wedges, and thread onto skewers.
Grill time: 3 or 4 minutes on each side or until lightly charred.
Cherry tomatoes
Prep: Thread onto double skewers.
Grill time: 1 to 3 minutes on each side or just until skins begin to split.
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