Recipe: Vegetable Brochettes

Vegetable Brochettes

Serves 4

These look appealing served on a platter with steaks or lamb chops. The vegetables are blanched first so they grill more evenly.

½ lb. zucchini, in 1-inch pieces

½ lb. crookneck squash, in 1-inch pieces

12 large mushroom caps

¼ C oil

2 T wine vinegar

1 clove garlic, minced

½ t thyme

½ t salt

¼ t freshly ground pepper

Drop the pieces of zucchini and crookneck squash into a large pot of boiling salted water, and boil 2 minutes. Drain, rinse with cold water, then drain again and pat dry. In a large bowl combine the oil, vinegar, garlic, thyme, salt, and pepper. Add the vegetables and toss well. Let sit 30 minutes, tossing occasionally. Have a barbecue fire ready. Remove the vegetables from the marinade (save the marinade), and thread them alternately on long metal skewers. Grill 4-6 inches from the coals fro about 10 minutes, turning occasionally and brushing with the reserved marinade, until lightly browned in spots.