Fall Vegetable Kebab with Maple Balsamic Marinade

Ingredients for kebabs..Makes 8
1 Butternut Squash cut into 2″ cubes
8 large Brussels Sprouts..discard outer leaves and trim ends
1 large Cauliflower head cut into large florets
8 tiny potatoes (left whole)
1 large Orange Pepper 2″ pieces
1 large Red Bell Pepper 2″ pieces
1/2 red onion..1″ pieces
8 mini San Marzano tomatoes
fresh basil for garnish

Ingredients for marinade
1/2 cup extra virgin olive oil
4 tbsp balsamic vinegar
4 tbsp real maple syrup
2 tbsp Dijon mustard
2 cloves chopped garlic
pinch red pepper flakes
1 tsp kosher salt
1/2 tsp pepper

Mix all in an airtight container..Shake well and refrigerate

Directions for kebabs..In a large pot filled with boiling water..remove each ingredient and run under cold water..Starting with Cauliflower..cook 3 minutes..using the same pot..cook Brussels Sprouts 5 min…then potatoes..approx 12-15 minutes until almost fork tender..Then butternut squash..10 minutes..Once vegetables are cooled..in a large sealable bag combine cooked veg with both peppers, tomatoes and onion..pour over marinade and allow to sit refrigerated no less than 1 hour..Using 2 well soaked skewers per kebab..thread vegetables to your liking..Preheat well greased outdoor grill to medium..lay kebabs down and cook approx 3-5 minutes per side or until tomatoes are blistered..Remove, garnish with fresh basil..adjust seasoning and serve…Enjoy🍽

Tips..do not over cook vegetables..using 2 skewers allows them to flip easier and stay in tact

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