Recipe - Vegetable Kebabs With Mustard Basting Sauce

16 Baby carrots
16 Baby yellow squash; (or 3/4
pound yellow
; squash)
16 Baby zucchini; ( or 3/4
pound
; zucchini)
16 Red or white pearl onions
1 One half tablespoon Dijon mustard
1 One half tablespoon White wine vinegar
2 teaspoon Olive oil
2 lg Red bell peppers; cut into
16 (2 by
; Three fourths inch) pieces
8 Bamboo skewers; soaked in
water to
; cover for 1 hour (
; 12inch)

In a large saucepan of boiling salted water, cook carrots 1 minute. Add
yellow squash and zucchini and cook 5 minutes. Transfer vegetables with
slotted spoon to a large bowl of ice water to stop the cooking. Drain well
in a colander. Transfer to a bowl. (If using larger yellow squash and
zucchini, cut them into a total of thirytwo 3/4inch pieces.)

In boiling water remaining in pan, cook onions 4 minutes and transfer with
slotted spoon to bowl of ice water. Drain onions well in colander and peel,
leaving root ends intact. Vegetables may be made 1 day ahead and chilled in
sealable plastic bags.

In a small bowl whisk together vinegar, mustard, oil, and salt and pepper
to taste.

Prepare grill or heat grill pan

Thread like vegetables onto skewers. Brush one side of kebabs with about
half of sauce and grill, coated side down, on an oiled rack set 5 to 6
inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and
turn. Grill kebabs 5 minutes more, or until squash is tender.

Yield: 4