“Gia’s son started life off as a great eater, but by the time he turned five, things were headed the other direction. It didn’t take long for Gia to figure out that if she put vegetables on a stick (because, let’s face it, a stick is compelling to the under-ten set), he would gobble them up. Create a healthy rainbow by arranging brightly colored vegetables on skewers, from red to violet. Choose a combination of any or all of the following.”
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- For the skewers: 4 pounds assorted vegetables, such as cherry tomatoes, carrots, sweet potatoes, multi-colored bell peppers, zucchini, summer squash, eggplant, red onion and purple potatoes, cut into 2-inch pieces
Soak 8 wooden skewers in water for at least 30 minutes.
Whisk together all of the marinade ingredients in a small bowl and set aside.
If you’re using potatoes, parboil them in salted water for about 10 minutes.
Drain the skewers and divide the vegetable pieces among them, threading each with a variety of colors. Brush the vegetables with a generous amount of the marinade and let sit for at least 15 minutes.
Meanwhile, heat a charcoal or gas grill to high, or heat a grill pan over high heat until hot. Grill the skewers until the vegetables are softened and have grill marks, 3-5 minutes on each side. Serve warm.