Grilled Veggie Kebabs

• 10 (12-inch) wooden skewers
• 1/3 cup extra-virgin olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup chopped fresh basil
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 red onion, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 pound Chinese or baby eggplant, cut into 3/4-inch slices
• 3 small zucchini, cut into 3/4-inch slices
• 20 grape or cherry tomatoes

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 (400u0b0), turning occasionally, 10 to 12 minutes or until vegetables are tender.

wooden skewers, extravirgin olive oil, white balsamic vinegar, fresh basil, garlic, kosher salt, freshly ground black pepper, red onion, yellow bell pepper, chinese, zucchini, grape

Taken from www.myrecipes.com/recipe/grilled-veggie-kebabs (may not work)