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Grilled Veggie Kebabs
What You Need
• 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 green bell pepper, cut into 1 1/2-inch pieces
• 1 pound eggplant, cut into 3/4-inch slices
• 3 small zucchini, cut into 3/4-inch slices
• 1 Pint cherry tomatoes

Soak skewers in water 30 minutes. Whisk together olive oil and next 5 ingredients. Thread onion and remaining ingredients onto skewers; brush vegetables generously with marinade. 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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