Grilled Vegetable Skewers

MARINADE:
4 ounces rice wine vinegar
8 ounces vegetable oil
1 ounce garlic, chopped
2 teaspoons dried thyme
1 tablespoon salt
1/2 teaspoon pepper

6 ounces zucchini
6 ounces yellow squash
12 large broccoli florets
12 large cauliflower florets
24 pieces onion, large dice
12 pieces red bell pepper, large dice
12 mushroom caps, medium
Servings: 12
1. Combine all ingredients for the marinade and set aside.

2. Cut the zucchini and yellow squash into 1/2-inch (1.2-centimeter) thick semicircles.

3. Blanch and refresh the zucchini, yellow squash, broccoli florets, cauliflower florets, onions and red bell pepper.

4. Drain the vegetables well and combine them with the marinade. Add the mushroom caps to the marinade. Marinate the vegetables for 30-45 minutes, remove and drain well.

5. Skewer the vegetables by alternating them on 6-inch (10-centimeter) bamboo skewers.

6. Place the vegetable skewers on a hot grill and cook until done, turning as needed. The vegetables should brown and char lightly during cooking. Serve hot.

Yield: 12 Skewers