Preparation: 8 minutes, plus marinating
Cook: 10 minutes
Makes: 4 skewers, 2 to 4 portions
Not suitable for freezing or reheating but can be eaten cold
Suitable for children under 1
You will need:
1 large red bell pepper
1 large yellow or orange bell pepper
½ medium green zucchini
½ medium yellow squash (or more zucchini if unavailable)
For the marinate
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
salt and pepper, to taste
You will also need 4 wooden skewers, soaked in warm water for 30 minutes
Cut off the tops of the bell peppers and remove the cores and seeds. Cut into rings. Slice 4 circles from each squash, approximately ¼ inch thick, and cut each circle across in half to give 8 semicircles each of green and yellow squash.
Put the marinade ingredients into a medium bowl and whisk together, seasoning to taste with the salt and pepper. Add the vegetables and toss to coat. Marinate for a minimum of 2 hours, or overnight, stirring the vegetables occasionally.
Prehead the broiler and line a broiler pan with foil. Thread pieces of bell pepper and squash onto the skewers. Put the skewers on the foil and brush with some of the remaining marinade. Broil for 4 to 5 minutes, until the vegetables start to soften around the edges -- watch carefully, as they can brown very quickly if they are too close to the heat source.
Turn the skewers over and brush with more marinade. Broil for 4 to 5 minutes more, until the vegetables are cooked through. Again watch carefully; you want the vegetables to brown without burning. The skewers can also be grilled over medium-hot coals.
Allow the skewers to cool slightly before serving. Leftover vegetables can be removed from the skewers and stored, covered, in the fridge for up to 2 days.
From Anabel Karmel's Top 100 Finger Foods