12-inch-long wooden skewers
1/4 cup dry white wine
1/4 cup honey
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil (leave out for fat-free cooking)
1 1/2 teaspoons pepper
1 teaspoon salt
16 servings of vegetables - each line below is a serving:
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1 large or 2 medium zucchinis or squashes
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12 okra pods
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1 Western eggplant or 3 Asian eggplants
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2 bell peppers, any color
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1 8-oz package of whole button/portobello mushrooms
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1 large onion
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1 pint cherry tomatoes
1. Soak skewers in water 1 hour.
2. While the skewers are soaking, cut vegetables that require cutting:
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Cut zucchini and squash into 3/4-inch rounds.
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Remove okra stems.
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Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices.
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Cut bell peppers into 1-inch-thick strips.
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Trim mushroom stems.
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Cut onions into wedges.
2. Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and all vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
3. Preheat grill to 350° to 400° Fahrenheit (medium-high). Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Use double skewers for cherry tomatoes and okra. Grill skewers, covered with grill lid, over medium-high heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.
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Cherry tomato grill time: 1 to 3 minutes on each side or just until skins begin to split.
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Onion grill time: 3 or 4 minutes on each side or until lightly charred.
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Mushroom grill time: 3 to 5 minutes on each side or until tender.
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Bell peppers grill time: 4 to 5 minutes on each side or until tender.
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Eggplant grill time: 5 to 6 minutes on each side or until tender.
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Okra grill time: 6 to 8 minutes on each side or until tender.
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Zucchini and squash grill time: 7 to 10 minutes on each side or until tender.
4. Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.