Roasted Vegetable Kabobs

A generous stack of roasted vegetables flavored with a deliciously tart vinaigrette - the perfect side dish for a gourmet cookout.

For vinaigrette
1/2 cup white wine vinegar
1 tablespoon balsamic vinegar
1 large garlic clove, minced
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil

Make vinaigrette: Whisk together all vinaigrette ingredients in a glass measure until combined.

For vegetables
1 lb. small zucchini, cut crosswise into 3/4-inch-thick slices
1/4 cup olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 lb. cherry tomatoes
1 lb. baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
10 oz. mushrooms, trimmed
2 yellow bell peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces

Skewer and roast vegetables: Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with one type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers and onions), using three skewers per type of vegetable and not mixing vegetables on any skewer.

Cook in a preheated 400ºF oven with the broiler on high.
Makes 8 servings.