Veggie Kabobs

In my latest Hungry Harvest delivery, I received a 'veggie kabob' extra - which was yellow and green squash, red onion and red pepper.  I recently saw a recipe for chicken and grape kabobs that was intriguing, but hadn't gotten to try it.  So I made a few skewers of my HH grapes and tomatoes.  Roasted grapes are really good!  It creates a different kind of sweetness.  I roasted some others in the same pan as onions and other veggies, but I didn't like that as much as when they were on a skewer, and not resting in the 'juices' of the other veggies.

I didn't measure anything, but I marinated the veggies other than the grapes in some combination of:

Canola oil - just enough to lightly coat
Basil olive oil (Cleo's - just 1 Tbsp or so - optional)
White balsamic or champagne vinegar - few splashes
Fresh herbs (oregano, thyme and Vietnamese coriander), but any herbs dried or fresh would do
Light sprinkle of salt and pepper, preferably freshly ground

Directions:

1) Marinate the vegetables for an hour if you have the time.
2) Meanwhile, if you're using wooden skewers, soak them in water for at least 30 minutes.
3) When the skewers and veggies are ready, create colorful arrangements of vegetables.  If possible, balance the skewers so they remain above the broiler pan.
4) If using an indoor broiler, keep the wooden skewers about 4-6 inches from the heat to avoid burning.  Turn kabobs and/or broiler pan every 5 minutes or so.  It may take about 20 minutes to soften the vegetables and have them start to brown.

July 2, 2017