Ingredients
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2 bell peppers
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1 large zucchini
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3 small shallots
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1 pint cherry tomatoes
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8 tbsp olive oil
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1 1/2 cups fresh mint leaves
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1/2 cup fresh basil leaves
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2 tbsp champagne vinegar
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1 clove garlic
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bamboo skewers, soaked
Steps
1
Set grill to medium-high. Halve the bell peppers and remove the seeds. Cut into 1-inch pieces and thread onto skewers. Halve the zucchini, cut into ¼-inch-thick slices, and thread onto skewers. Peel and quarter the shallots and thread onto skewers. Thread the cherry tomatoes onto skewers.
2
Brush 3 tbsp oil onto vegetables on skewers and season with salt and pepper. Grill skewers, covered, until vegetables are crisp-tender and lightly charred, about 7–8 min. for the zucchini and tomatoes and 9–10 min. for the peppers and shallots, turning occasionally.
3
Meanwhile, to a food processor, add the mint, basil, vinegar, and garlic. Purée until mostly smooth. Pulse in remaining 5 tbsp oil until well combined. Season with salt and pepper.
4
Let vegetables cool slightly and remove from skewers. Arrange on a serving platter and drizzle with vinaigrette to serve.
