4 wooden skewers
1 zucchini, cut into rounds
1 yellow pepper, chopped
4 mushrooms, halved
4 cherry tomatoes
1 ear sweet corn, cut into rounds
2 tablespoons Carlini Pure Olive Oil
1 teaspoon Stonemill Iodized Salt
1 teaspoon Stonemill Ground Black Pepper
2 tablespoons balsamic vinegar
Soak wooden skewers in water for 10 minutes before grilling. Heat grill to medium-high (400-425 F.)
Pierce vegetables with skewers and drizzle with oil. Sprinkle with salt and pepper, and place on hot grill.
Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from heat and drizzle with balsamic vinegar.
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
