Summer Vegetable Kebabs

Name: Summer Vegetable Kebabs
Yield: Makes 8 Kebabs
Ingredients: Salt and freshly ground pepper; Cremini mushrooms, 16 large; Basil Pesto or purchased pesto, 2 tablespoons; Eggplant (aubergine), 1 small, cut into chunks; Olive oil, ¼ cup (2 fl oz/60 ml); Zucchini (courgettes), 2, cut into chunks; Red bell pepper (capsicum), 1, seeded and cut into large pieces; Dry white wine, ½ cup (4 fl oz/125 ml); Yellow squashes, 2, cut into chunks; Red onion, 1, quartered lengthwise and separated into double-thick wedges

Preparation info

Makes
8
Kebabs

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Dry white wine, ½ cup (4 fl oz/125 ml)
Salt and freshly ground

Dinner
Side dish
Gluten-free
Vegetarian
Summer

Method

Prepare the grill

Prepare a grill for direct-heat grilling over high heat. Soak 8 long bamboo skewers in water to cover for 20 minutes.
Prepare the vegetables

In a large bowl, whisk together the wine, ½ teaspoon salt, and