serves 12
24 red new potatoes (halved if large), blanched
24 white pearl onions, peeled and blanched
24 (1-inch-thick) slices zucchini (about 3 medium zucchini)
24 (1-inch-thick) slices yellow squash (about 4 medium yellow squash)
4 ears corn, sliced crosswise 1½ inches thick (12 slices)
12 small radishes
Dill Marinade (recipe follows)
12 (12-inch) skewers (see note)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Garnish: fresh thyme, fresh dill
Dill Marinade
3/4 cup olive oil
1/4 cup Champagne vinegar
3 tablespoons chopped fresh dill
1 tablespoon minced fresh garlic
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
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 to medium-high heat (350° to 400°).
Thread vegetables onto skewers. Sprinkle with salt and pepper.
Grill vegetables, covered with grill lid, turning at least twice, until tender, about 15 minutes. Transfer to a serving platter. Garnish with thyme and dill, if desired.
Dill Marinade
In a small bowl, whisk together oil and vinegar until smooth. Whisk in dill, garlic, salt, pepper, and sugar. Cover and refrigerate for up to 3 days.
Note:
If using wooden skewers, soak in warm water for 30 minutes.
To blanch potatoes and onions, cook potatoes in boiling salted water until almost tender, about 8 minutes. Add onions; cook for 2 minutes. Drain, and set aside until cool enough to handle.