Vegetable Kabobs with Dill Marinade
 
Makes 12
Ingredients
  • 24 red new potatoes (halved if large), blanched (see Kitchen Tip)
  • 24 white pearl onions, peeled and blanched (see Kitchen Tip)
  • 24 (1-inch-thick) slices zucchini (about 3 medium zucchini)
  • 24 (1-inch-thick) slices yellow squash (about 4 medium yellow squash)
  • 4 ears corn, sliced crosswise 1½ inches thick (12 slices)
  • 12 small radishes
  • Dill Marinade (recipe follows)
  • 12 (12-inch) skewers (see note)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh thyme, fresh dill
Dill Marinade
  • ¾ cup olive oil
  • ¼ cup Champagne vinegar
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon minced fresh garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sugar
Instructions
  1. In a large bowl, stir together potatoes, onion, zucchini, squash, corn, radishes, and Dill Marinade. Refrigerate for 1 hour.
  2. Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Thread vegetables onto skewers. Sprinkle with salt and pepper.
  4. Grill vegetables, covered with grill lid, turning at least twice, until tender, about 15 minutes. Transfer to a serving platter. Garnish with thyme and dill, if desired.
Dill Marinade
  1. In a small bowl, whisk together oil and vinegar until smooth. Whisk in dill, garlic, salt, pepper, and sugar. Cover and refrigerate for up to 3 days.
Notes
Note: If using wooden skewers, soak in warm water for 30 minutes.

KITCHEN TIP: To blanch potatoes and onions, cook potatoes in boiling salted water until almost tender, about 8 minutes. Add onions; cook for 2 minutes. Drain, and set aside until cool enough to handle.
Recipe by Louisiana Cookin' at https://louisianacookin.com/vegetable-kabobs-with-dill-marinade/