Vegetable Kebabs

Ingredients

• 1 lb baby eggplant ( 4 inches long)
• 0.8 teaspoon pepper black
• 0.8 lb cherry tomatoes 
• 10 oz crimini mushrooms trimmed
• 1 large garlic clove minced
• 0.3 cup olive oil 
• 1 large onion red cut into 1 1/2-inch pieces
• 1.5 teaspoons salt 
• 1.3 teaspoons sugar 
• 1 tablespoon balsamic vinegar white (preferably )
• 0.5 cup citrus champagne vinegar 
• 2  bell pepper yellow cut into 1 1/2-inch pieces
• 1 lb zucchini 

Equipment

• bowl
• whisk
• grill
• broiler
• skewers
• broiler pan

Directions

1. Whisk together all vinaigrette ingredients in a glass measure until combined.
2. Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.
3. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
4. Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).
5. Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers.
6. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.
7. · Vegetables can be threaded onto skewers 1 day ahead and chilled, covered. · If you aren't able to grill outdoors, you can broil vegetable skewers in 2 batches on oiled rack of a broiler pan 4 to 6 inches from preheated broiler, turning over once, until golden, about 6 minutes per batch.