| | Directions | | Cut large pieces of the vegetables to go onto the skewers. Coat in the olive oil and balsamic vinegar. Let set in the mix for 30 minutes. Remove vegetables from the mix and place on the skewers. Salt and pepper vegetables. Place on the lower rack of the grill for 2 minutes, then move to the upper rack until tender but not falling off the skewer. Serve while warm. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 1/4 cup balsamic vinegar |
| - | | 1 each red pepper, yellow pepper, and green pepper |
| - | | 1 each eggplant |
| - | | 3 each small red potatoes with skins on |
| - | | 4 each large green onions |
| - | | 6 each baby carrots |
| - | | 8 each baby yellow squash |
| - | | each any other vegetables that you like |
| - | | 2 pinches salt |
| - | | 1 pinch pepper |
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