Balsamic-Glazed Veggie Kabobs

A slightly sweet balsamic vinaigrette adds zip to an assortment of colorful vegetables.For variety, thread large mushroom caps and wedges of red onion onto the skewers with the other vegetables; just prepare extra vinaigrette and additional skewers.

PREP: 15 minutes GRILL: 15 to 20 minutes

MAKES: 6 side-dish servings

3 small zucchini (about 6 ounces each),
cut diagonally into 1-inch chunks

3 small yellow summer squash
(about 6 ounces each), cut diagonally into
1-inch chunks

6 plum tomatoes (about 1 ¼ pounds total),
each cut lengthwise in half

6 (12-inch) metal skewers

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

½ teaspoon salt

teaspoon coarsely ground black pepper

teaspoon ground cinnamon

3 tablespoons olive oil

cup loosely packed fresh basil leaves,
thinly sliced

1. Prepare outdoor grill for direct grilling over medium heat.

2. Alternately thread zucchini chunks, yellow squash chunks, and tomato halves onto metal skewers, leaving about -inch space between each vegetable piece. (Threading zucchini and squash through skin side gives vegetables more stability on skewers.)

3. In cup, combine brown sugar, vinegar, salt, pepper, cinnamon, and 2 tablespoons oil. Brush kabobs with remaining 1 tablespoon oil.

4. Place kabobs on hot grill rack and grill, turning kabobs occasionally and brushing vegetables with some vinaigrette during last 3 minutes of cooking, until vegetables are browned and tender, 15 to 20 minutes.

5. To serve, arrange kabobs on large platter; drizzle with any remaining vinaigrette and sprinkle with basil.

EACH SERVING: About 120 calories, 3g protein, 13g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 210mg sodium