Ingredients - 1/4 cup olive oil - 1/4 cup balsamic vinegar - 3 red, yellow or green peppers - 1 each eggplant - 3 each small red potatoes - 4 each large green onions - 6 each baby carrots - 8 each baby yellow squash - 2 pinches salt - 1 pinch pepper Cut up vegetable the size to go on skewers, soak in 1/4 c of olive oil and 1/4 of balsamic vinegar for 30 minutes. Grill until tender but do not over cook as they will fall off the skewer. Serve while warm or keep in a warm oven until served. Directions Cut large pieces of the vegetables to go onto the skewers. Marinate in the olive oil and balsamic vinegar for 30 minutes.
Remove vegetables from the mix and place on the skewers. Salt and pepper
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vegetables.
Place on the lower rack of the grill for 2 minutes, then move to the upper rack
