Summer Vegetable Kebabs –
Makes 8:
8 (4-inch) wooden skewers,
8 pearl onions, peeled and halved,
16 grape tomatoes,
1 orange bell pepper, seeded and cut,
into ½-inch squares,
1 small zucchini, halved lengthwise,
and cut into thin ribbons,
1 small yellow squash, halved,
lengthwise and cut into thin ribbons,
1 tablespoon olive oil,
½ teaspoon salt,
¼ teaspoon ground black pepper,
Garnish: fresh dill.
Ranch Dip (recipe follows)
• In a medium bowl, cover skewers
with water, and soak for 1 hour.
• Preheat grill to medium heat
(300° to 350°).
• Place onions in a microwave-safe bowl. Microwave on high for 15 seconds. (This will take out some of the raw onion flavor.)
• To assemble, place a tomato, a bell pepper square, and an onion half onto a skewer. Stack a zucchini ribbon and a squash ribbon, gently fold stack back and forth 4 to 6 times, and place onto skewer. Place another onion half, another bell pepper square, and another tomato onto skewer. Repeat with remaining skewers and vegetables. Brush with olive oil and season with salt and pepper.
• Grill until vegetables are marked and tender, 2 to 3 minutes per side.
• Garnish with dill, if desired. Serve Ranch Dip
MAKE-AHEAD TIP: Kebabs can be assembled up to 2 hours ahead of time, placed in
an airtight container, and refrigerated. Grill within 30 minutes of serving.
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