As more and more Summer vegetables come into season it's time for kebabs. While I sometimes make shrimp, fish or chicken kebabs, I really love veggie ones the best.
My favorite vegetables to skewer are:
zucchini
Japanese eggplant
bell peppers
mushrooms
onions
Living in an apartment there are only two ways I make kebabs--either in the broiler or on my George Foreman grill. Either way works great but doesn't automatically give that smoky flavor. If you want your kebabs to slightly char on the outside the best solution is a sweet sauce or marinade that will darken with heat.
Here are a few easy and very good marinades for vegetable kebabs: