Fresh dill and Champagne vinegar add a lovely brightness to these grilled vegetable kabobs.
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
- In a large bowl, stir together potatoes, onion, zucchini, squash, corn, radishes, and Dill Marinade. Refrigerate for 1 hour.
- Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Thread vegetables onto skewers. Sprinkle with salt and pepper.
- 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
- 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.
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.
