Grilled Vegetable Skewers

Ingredients

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar (or red wine vinegar)
• 1 1/2 tablespoons chopped fresh oregano (or subsitute other fresh herbs that are available, basil and marjoram aregood choices)
• 1 tablespoon Dijon mustard (or other spicy mustard)
• 2 Japanese eggplants, cut into 1 inch rounds
• 2 zucchini, cut into 1 inch rounds
• 2 yellow squash, cut into 1 inch rounds
• 1 pint cherry tomatoes
• 8-10 wooden skewers

Directions

1. 1

   Soak wooden skewers for at leat 30 minutes in water.

2. 2

   Whisk dressing ingredients (oil- mustard) in a jar and set aside.

3. 3

   Alternate vegetables (eggplant, zucchini and summer squash) with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds) and 6 tomatoes.

4. 4

   Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers seperately) Prepare barbeque (or preheat broiler).

5. 5

   Brush skewers with dressing, sprinkle with salt and pepper (if desired).

6. 6

   Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).

7. 7

   Transfer to serving platter and brush again with dressing.