By VegNews
Linda Meyer &Alex Meyer

2 medium zucchini
1 medium red onion
2 medium orange or red bell peppers
1 small eggplant (we peeled the eggplant – optional)
1 medium summer squash
1 cup aged balsamic vinegar (we did not use this ingredient – could substitute with lemon juice)
1 tablespoon liquid smoke
¼ cup soy sauce (we used gluten free – optional)
3 tablespoons extra-virgin olive oil
2 cloves of garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon black pepper - optional


1)    Chop zucchini, red onion, bell peppers, eggplant and summer squash into ½ - 1 inch cubes.  Into a medium bowl, place vegetables.

2)    Into a small bowl, whisk balsamic vinegar, liquid smoke, soy sauce, olive oil, garlic rosemary, oregano, brown sugar, salt and black pepper. Pour over vegetables and toss to combine. Transfer to an air-tight container, and place vegetables in the refrigerator for 2 hours, tossing every half hour.

3)    Heat a grill pan or skillet to medium high heat. Pierce vegetables onto wooden or metal skewers in alternating fashion, and cook for 5 to 8 minutes per side, or until browned and dark grill marks have developed. (We broiled the kabobs in the oven.)

Serves: 4

Healthy Lifestyle Center, 4300 North River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
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