Grilled Summer Vegetables with Balsamic and Basil

Yields: 5 Servings

4 10 inch Bamboo Skewers soaked for 1hour
2 Small Red Bell Peppers cut into 1 inch cubes
1 Medium Squash cut into 1 inch chunks
1 Medium Zucchini cut into 1 inch chunks
1 Small Eggplant cut into 1 inch chunks
6 Fresh Mushrooms
¼ Cup Olive Oil
¼ Cup Balsamic Vinegar
¼ Cup Coarsely Chopped Fresh Basil
2 Cloves Garlic peeled and minced
Salt and White Pepper to taste

Directions:
Whisk together olive oil, balsamic vinegar, fresh basil and minced garlic in a medium bowl.

Add the vegetables to the mixture and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

Preheat grill to high.

Thread each bamboo skewer with the vegetables.

Reserve the extra marinade.

Place vegetables on the preheated grill and cook 2 to 3 minutes per side, brushing frequently with the marinade. Season with salt and pepper to taste.