Grilled Veggie Skewers with Herb and Garlic Marinade
recipe adapted from Food Network
½ cup olive oil
½ cup lemon or lime juice
¼ cup water
¼ cup Dijon mustard
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 ears fresh or frozen sweet corn, thawed and quartered
1 cup red onion chunks
1 cup white button mushrooms
1 cup zucchini or yellow squash chunks
1 cup red, yellow or green bell pepper chunks
1 cup cherry tomatoes
Wooden skewers, soaked in water for 30 minutes
Make the marinade: Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes.
Place the vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.
Preheat an outdoor grill to medium heat.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.