Week 46 Side: Summer Veggies Kabobs

NOTES

• A great way to use up garden veggies (or fresh summer produce!)
• Recipe from Southern Living

INGREDIENTS

• Wooden or metal skewers
• 8 c. assorted cut veggies (peppers, mushrooms, tomatoes, zucchini, squash, onion, eggplant, etc.)
• 1/4 c. dry white wine
• 1/4 c. honey
• 3 garlic cloves, minced
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 1/2 tsp pepper
• 1 tsp salt

DIRECTIONS

1. If using wood skewers, soak in water for one hour.
2. Whisk together wine through salt and reserve 1/4 c.
3. In a large bowl, combine veggies and remaining marinade. Toss to combine. Cover and chill at least 30 minutes or up to 2 hours.
4. Remove veggies, discard marinade and thread veggies on skewers (keep the same veggie on one skewer for even cooking).
5. Grill on both sides (tomatoes and onions will take least amount of time) until lightly browned.
6. Serve with reserved 1/4 c. marinade.