Ingredients
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1/2 cup olive oil
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3 tablespoons balsamic vinegar (or red wine vinegar)
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1 1/2 tablespoons chopped fresh oregano (or substitute other fresh herbs that are available, basil and marjoram are good choices)
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1 tablespoon Dijon mustard (or other spicy mustard)
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2 Japanese eggplants, cut into 1 inch rounds
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2 zucchini, cut into 1 inch rounds
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2 yellow squash, cut into 1 inch rounds
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1 pint cherry tomatoes
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8 -10 wooden skewers
Instructions
- Soak wooden skewers for at leat 30 minutes in water.
- Whisk dressing ingredients (oil- mustard) in a jar and set aside.
- 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.
- 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).
- Brush skewers with dressing, sprinkle with salt and pepper (if desired).
- Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).
- Transfer to serving platter and brush again with dressing.