VEGETABLE KEBABS WITH MUSTARD BASTING SAUCE

Can be prepared in 45 minutes or less but requires additional unattended
time.

16 baby carrots (about 8 ounces), peeled
16 baby yellow scallop squash* (about 8 ounces) or 3/4 pound yellow squash
16 baby zucchini* (about 6 ounces) or 3/4 pound zucchini
16 red or white pearl onions (about 6 ounces)
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
2 large red bell peppers (about 9 ounces), cut into sixteen
2-by-3/4-inch pieces
eight 12-inch bamboo skewers, soaked in water to cover 1 hour
*These special squashes are available at many specialty produce markets.

You can steam or boil the veggies...

To boil: In a large saucepan of boiling salted water cook carrots 1
minute. Add yellow squash and zucchini and cook vegetables 5 minutes.
Transfer vegetables with a slotted spoon to a large bowl of ice and cold
water to stop cooking and drain well in a colander. Transfer vegetables
to a bowl. (If using larger yellow squash and zucchini cut them into a
total of thirty-two 3/4-inch pieces.) In boiling water remaining in pan
cook onions 4 minutes and transfer with slotted spoon to bowl of ice and
cold water. Drain onions well in colander and peel, leaving root ends
intact. Vegetables may be boiled 1 day ahead and chilled in sealable
plastic bags.

In a small bowl whisk together vinegar, mustard, oil, and salt and
pepper to taste. Basting sauce may be made 1 day ahead and chilled, covered.

Prepare grill.

Thread vegetables, alternating them, 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.

Serves 4.