Recipes:
•Grilled Stuffed Peppers
•Panzanella Salad
•Summer Vegetable Kabobs
•Balsamic Strawberries

Web-Exclusive: Guidelines and Cook Times for Vegetable Kabobs
Cut vegetables thick 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.

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.