(Shown here with Chicken and Onion Kabobs)


Yield: approximately 6 servings

12-inch wooden skewers, soaked in water for at least 30 minutes
1½ pounds new potatoes, blanched
½ (10-ounce) bag purple pearl onions, blanched and peeled
½ (10-ounce) bag white pearl onions, blanched and peeled
3 medium zucchini, sliced 1 inch thick
4 medium yellow squash, sliced 1 inch thick, or small pattypan squash
3 ears corn, sliced 1½ inches thick
Dill Marinade
1 teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: fresh thyme

1. Place potatoes, onions, zucchini, yellow squash, and corn in a large bowl. Add Dill Marinade, and marinate for at least 1 hour in refrigerator.

2. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Thread vegetables onto skewers. Season with salt and pepper.

3. Grill vegetables, with grill lid closed, turning at least twice, until desired degree of doneness is reached, approximately 15 minutes. Serve immediately. Garnish with thyme, if desired.