are the perfect side to accompany
A marinade of white wine, balsamic vinegar, honey and seasonings provides a sweet/savory coating for the peppers, onions, mushrooms and tomatoes.
This time, I skewered chunks of zucchini, whole mushrooms, red onion slices, a variety of peppers and plum tomatoes. Use whatever mix you like.
Cut vegetables thick, or leave small ones whole, so they will stay on the skewer as they grill.
Be sure to make plenty ~ they vanish quickly!
Vegetable Kabobs in White Wine and Honey Marinade
6 (12”) wooden skewers
¼ cup dry white wine
¼ cup honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon cracked black pepper
1 zucchini, cut into 1” chunks
6 plum tomatoes, whole
8 ounces whole button mushrooms
12 assorted whole small peppers
1 large red onion, cut in half horizontally, along its equator, to expose its layers.
Soak skewers in water for 1 hour.
In a large bowl, stir marinade ingredients until honey is dissolved.
Cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium-high heat.
Remove vegetables from marinade, discarding marinade.
Thread vegetables onto soaked skewers, alternating colors, and place on hot grill.
Cook until vegetables are tender and lightly charred, about 10 minutes, turning occasionally.