Slip your favorite veggies on to a skewer and roast over an open flame! Serve with any of the J. Scott planks or fish entrées for a wonderful, healthy meal.
For the Vinaigrette:
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped parsley
1 tablespoon fresh juice from 1 lemon
2 teaspoons freshly minced garlic (about 2 medium cloves)
2 teaspoons Dijon mustard
2 teaspoons finely chopped thyme
Kosher salt and freshly ground black pepper
For the Skewers:
1 large zucchini, ends trimmed, halved lengthwise, and cut into 3/4-inch slices
1 large yellow squash, ends trimmed, halved lengthwise, and cut into 3/4-inch slices
1 large red onion, cut into 1-inch cubes and separated into 3-layer segments
2 medium red, yellow, or orange bell peppers, stemmed, seeded, and cut into 1-inch squares
1 pint grape tomatoes
For the Vinaigrette: Whisk together balsamic vinegar, oil, parsley, lemon juice, garlic, mustard, and thyme in a small bowl. Season with salt and pepper. Place all vegetables in a large bowl, add vinaigrette, and toss to coat.
For the Skewers: Skewer vegetables, alternating between zucchini, yellow squash, red onion, bell peppers, and tomatoes. Reserve any remaining vinaigrette in bowl.
When all charcoal is lit, and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers, turning, until vegetables are browned around the edges and beginning to soften, 5-8 minutes’ total. Transfer skewers to platter and spoon on reserved vinaigrette. Serve immediately