-
1
In a large saucepan of boiling salted water cook carrots 1 minute.
-
2
Add yellow squash and zucchini and cook vegetables 5 minutes.
-
3
Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander.
-
4
Transfer vegetables to a bowl.
-
5
(If using larger yellow squash and zucchini cut them into a total of thirty-two 3/4-inch pieces.)
-
6
In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water.
-
7
Drain onions well in colander and peel, leaving root ends intact.
-
8
Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
-
9
In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste.
-
10
Basting sauce may be made 1 day ahead and chilled, covered.
-
11
Prepare grill.
-
12
Thread vegetables, alternating them, onto skewers.
-
13
Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes.
-
14
Brush kebabs with remaining sauce and turn.
-
15
Grill kebabs 5 minutes more, or until squash is tender.
-
16
(Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
