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1
Soak radicchio quarters in bowl of cold water 1 hour, placing plate on top to keep radicchio submerged.
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2
Drain, squeeze dry with clean towels, and cut each quarter into 3 1-inch sections, discarding stem portion.
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3
Set steamer basket in large saucepan filled with 1 inch of water, and bring to a simmer.
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4
Place eggplant in basket, cover, and steam 1 minute.
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5
Add squash, cover, and cook 5 minutes more.
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6
Cool.
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7
Soak raisins in small bowl of warm water 5 to 10 minutes.
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8
Drain, chop, and set aside.
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9
Toast pine nuts in dry skillet 3 to 5 minutes, or until beginning to brown.
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10
Chop 3 Tbs.
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11
pine nuts, and leave 1 Tbs.
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12
whole.
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13
Combine pine nuts with chopped raisins.
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14
Thread 1 radicchio section, 1 avocado cube, 1 squash slice, and 1 eggplant slice onto each skewer.
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15
Repeat threading so each skewer has 2 of each vegetable.
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16
Heat oil in small skillet over medium heat.
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17
Add garlic, marjoram, and pinch of salt; cook 2 minutes, swirling skillet occasionally.
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18
Add balsamic vinegar, then remove from heat.
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19
Brush kebabs with oil mixture.
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20
Return pan to medium heat, add raisins and pine nuts, and cook 30 seconds to 1 minute.
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21
Set aside.
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22
Heat grill to high.
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23
Grease grill grate with oil.
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24
Set kebabs on grill, adjusting eggplant and squash pieces so they touch grill as much as possible.
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25
Cook 2 to 4 minutes with lid open.
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26
Flip kebabs, and cook 2 to 4 minutes more, or until grill marks appear.
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27
Transfer to serving platter, and spoon raisin and pine nut mixture over kebabs.
