Grilled Veggie Kebabs

Serves: 4

Marinade:

4 tablespoons canola oil (or canola and olive oils mixed)

3 tablespoons balsamic, sherry or fig-infused vinegar

1 teaspoon maple syrup

1 large roasted garlic clove, minced in garlic press

 Salt and pepper to taste

Optional: 4 basil leaves, stacked, tightly rolled, and sliced into very thin slivers (chiffonade)

Vegetables: 4 baby green pattypan squash 4 baby yellow pattypan squash 8 baby yellow, orange and/or red bell peppers

For marinade combine ingredients.

If using basil, make marinade several hours in advance and strain out basil leaves before using, as they will burn on the grill.

Soak 4 wooden skewers in cold water one hour in advance, or use metal ones.

A half-hour before grilling, gently toss vegetables with marinade and allow to sit at room temperature. Prepare grill and oil the grate.

Thread one of each kind of squash and two of the peppers onto each skewer. Grill, turning as needed, to develop a light overall mottled char on the veggies.

Source: Betsy DiJulio