Grilled Veggie Kebabs

Ingredients

• 1 pound baby eggplant chinese cut into 3/4-inch slices
• 0.5 teaspoon pepper black freshly ground
• 20  cherry tomatoes 
• 0.3 cup basil fresh chopped
• 3  garlic cloves minced
• 1 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 1  onion red cut into 1 1/2-inch pieces
• 0.3 cup balsamic vinegar white
• 1  bell pepper yellow cut into 1 1/2-inch pieces
• 3 small zucchini cut into 3/4-inch slices
• 12 inch wooden skewers 
• 12 inch wooden skewers 

Equipment

• whisk
• grill
• skewers

Directions

1. Soak skewers in water 30 minutes.
2. Whisk together olive oil and next 5 ingredients. Thread onion and remaining ingredients onto skewers; brush vegetables generously with marinade.
3. Grill, covered with grill lid, over medium-high heat (400), turning occasionally, 10 to 12 minutes or until vegetables are tender.