Grilled Veggie Kebabs

Photo: Melanie Acevedo; Styling: Jamie Kim
Recipe from Coastal Living

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  • 10 (12-inch) wooden skewers
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1/4 cup chopped fresh basil
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, cut into 1 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1 1/2-inch pieces
  • 1 pound Chinese or baby eggplant, cut into 3/4-inch slices
  • 3 small zucchini, cut into 3/4-inch slices
  • 20 grape or cherry tomatoes


  1. 1. Soak skewers in water 30 minutes.
  2. 2. Whisk together olive oil and next 5 ingredients. Thread onion and remaining ingredients onto skewers; brush vegetables generously with marinade.
  3. 3. Grill, covered with grill lid, over medium-high heat (400°), turning occasionally, 10 to 12 minutes or until vegetables are tender.
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