Grilled Vegetable Skewers

1. 1

   Soak wooden skewers for at leat 30 minutes in water.

2. 2

   Whisk dressing ingredients (oil- mustard) in a jar and set aside.

3. 3

   Alternate vegetables (eggplant, zucchini and summer squash) with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds) and 6 tomatoes.

4. 4

   Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers separately) Prepare barbecue (or preheat broiler).

5. 5

   Brush skewers with dressing, sprinkle with salt and pepper (if desired).

6. 6

   Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).

7. 7

   Transfer to serving platter and brush again with dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.