Summer Veggie Kebabs with Fresh Corn Relish

• 1 Tbs. olive oil
• 1 medium yellow tomato, diced (23 cup)
• 1 large ear corn, kernels removed (1 13 cups kernels)
• 1 1/2 Tbs. white balsamic or white wine vinegar
• 1/4 tsp. dry mustard powder
• 2 Tbs. coarsely chopped fresh basil
• 1/4 cup olive oil
• 2 Tbs. white balsamic or white wine vinegar
• 3/4 tsp. dry mustard powder, divided
• 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
• 1 medium zucchini, halved and cut into 12 slices
• 1/2 small red onion, cut into 12 chunks
• 12 whole cremini mushrooms
• 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.
2. To make Corn Relish: Heat oil in skillet over medium heat.
3. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down.
4. Add corn kernels, and cook 2 minutes, or until corn is tender.
5. Stir in vinegar and mustard powder, and cook 1 minute more.
6. Remove from heat.
7. Mix in basil; season with salt and pepper, if desired.
8. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.
9. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato.
10. Place skewers on large platter, and brush with vinaigrette mixture.
11. Season with salt and pepper, if desired.
12. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides.
13. Serve with Corn Relish.

olive oil, yellow tomato, corn, white balsamic, mustard powder, fresh basil, olive oil, white balsamic, mustard powder, yellow bell pepper, zucchini, red onion, cremini mushrooms, grape

Taken from www.vegetariantimes.com/recipe/summer-veggie-kebabs-with-fresh-corn-relish/ (may not work)