Grilled Vegetable Kebabs

Ingredients

• 0.3 cup balsamic vinegar 
• 8 servings pepper black freshly ground
• 1 medium eggplant cut into 1-inch cubes
• 0.3 cup basil fresh chopped
• 3  garlic cloves minced
• 0.3 cup olive oil 
• 0.5 teaspoon pepper 
• 3  portabello mushrooms cut into 1-inch cubes
• 2  bell peppers red cut into 1-inch squares
• 0.5 teaspoon salt 
• 2 medium zucchini cut into 1-inch cubes

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Stir together balsamic vinegar and next 3 ingredients in a small bowl. Slowly whisk oil into marinade until blended.
2. Combine eggplant and next 3 ingredients in a large bowl.
3. Pour marinade over vegetables, tossing to coat.
4. Let stand, stirring occasionally, 1 hour.
5. Secure vegetable pieces onto 12 to 15 skewers, alternating eggplant, zucchini, peppers, and mushrooms.
6. Grill over medium-high heat about 5 minutes per side or until eggplant becomes tender and slightly browned. Arrange on a serving platter, and sprinkle evenly with basil and pepper.