Set grill or grill pan to medium-high. Lightly grease grates or pan with some oil. In a medium bowl, whisk together oil, vinegar, herbs and garlic. Season with salt and pepper. Set aside.

Trim ends of radishes, if desired. To a microwave-safe bowl, add radishes and 1 cup water. Cover with plastic wrap and microwave 5 to 7 minutes, until tender but not mushy. Thread radishes onto 2 skewers, about 6 to 8 on each. Transfer skewers to a large rimmed baking sheet.

Cut bell peppers in half lengthwise. Discard stems and seeds. Cut eggplant at an angle into 1/2"-thick slices. Trim ends of asparagus. Transfer peppers, eggplant and asparagus to baking sheet.

Trim ends of mushrooms and thread onto remaining skewers, about 7 to 8 on each. Transfer skewers to baking sheet. Drizzle vegetables with 3 tablespoons vinaigrette marinade and season with salt and pepper.

Place mushroom skewers on the grill. Cook 8 to 9 minutes, until slightly charred and softened, turning every 2 minutes. Add asparagus and peppers to grill, peppers skin-side up. Cook 4 to 5 minutes per side. Add radish skewers and eggplant and cook 3 to 4 minutes per side. Transfer cooked vegetables to baking sheet or platter and toss with remaining marinade. Let vegetables sit at least 10 minutes before serving, or store in the refrigerator to use throughout the week.

Tip: Use Taste of Inspirations Garlic Herb Marinade in place of making your own.

Source: Hannaford fresh Magazine, May June 2024