VEGETABLE KABOBS WITH DILL MARINADE
Makes 12 pieces
24 red new potatoes (halved if large), blanched (see Kitchen Tips)
24 white pearl onions, peeled and blanched (see Kitchen Tips)
24 (1-inch-thick) slices zucchini (about 3 medium zucchini)
24 (1-inch-thick) slices yellow squash (about 4 medium squash)
4 ears corn, sliced crosswise 1½ inches thick (12 slices)
12 small radishes
Dill Marinade (recipe follows)
12 (12-inch) skewers (see Kitchen Tips)
1 teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: fresh thyme, fresh dill
1. In a large bowl, stir together potatoes, onion, zucchini, squash, corn, radishes, and Dill Marinade. Refrigerate for 1 hour.
Spray a grill rack with nonflammable cooking spray. Preheat grill
