Blog Home - Previous Post | Next Post Search Rainbow Grilled Veggie Kabobs Apr 10, 2019 Share Servings: 16-20 kabobsIngredients:Profile Rosemary Balsamic Vinaigrette1 small eggplant1 pint of grape tomatoes2 orange peppers2 yellow squash2 small zucchini1 red onion16 oz mushrooms16-20 wooden skewersDirections:Soak wooden skewers in water for a few minutes before skewering your vegetables. This will keep them from catching fire on the grill.Wash and dry all vegetables.Cut the eggplant into uniform-sized pieces and place them in a bowl. Sprinkle some salt over the eggplant pieces to help pull out moisture and soften.Cut the orange peppers, yellow squash, zucchini, red onion and mushrooms into uniform-sized pieces.Place vegetables on the skewers in any order you wish. Sprinkle with salt and pepper and spray with nonstick spray.When ready to cook, heat grill to medium-high heat and place kabobs on the grill for 3-5 minutes.Flip once and grill for another 3-5 minutes until you achieve desired doneness.Remove from grill and generously brush each kabob with the Rosemary Balsamic Vinaigrette. Posted By Profile Categories: RecipesBalanceSustainReduceAdaptEntrees