Grilled Summer Vegetables

Directions

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

For the marinade:

2.Choose which marinade you would like to use.

3.In a medium bowl, whisk together all marinade ingredients until well combined.

4.Store in the refrigerator until ready to use, up to five days.

For the vegetables:

4.Soak wooden skewers in cool water for at least 30 minutes.

5.Place eggplant chunks in a strainer that is in a sink or large bowl. Sprinkle salt over the eggplant and allow to sit for 30-60 minutes (this helps the eggplant to release extra water). Rinse salt off of the eggplant and squeeze pieces to remove any additional moisture.

6.Once eggplant is prepared, place vegetables in a shallow dish and pour marinade over them. Cover and refrigerate for at least two hours.

7.Preheat grill to medium-high, spray or oil to prevent sticking.

8.Thread vegetables onto skewers by alternating items.

9.Place skewers onto the grill and cook for about 10 minutes, rotating skewers so that all sides are cooked evenly. Vegetables should be softened and slightly charred.

10.Serve immediately. Enjoy!