Broiled Vegetable Kebabs Broiling browns food quickly on the outside while concentrating and sealing the juices in te center. This gives broiled food its distinctive charred taste. Marinating adds extra flavor and moisture, which is particularly important when cooking quickly by dry heat. Hints: make sure vegetables are cut in even-sized chunks so they all cook at the same rate. Also, preheat the broiler and move the food around often during cooking to counter the effect of broiler hot spots. Ingredients: 8 metal skewers 2 large peppers (1 red, 1 green) 1 large Spanish onion 2 medium zucchini 8 ears baby corn 6 tablespoons olive oil 1 tablespoon wine vinegar 3 tablespoons mixed fresh herbs 2 large garlic cloves, peeled and finely chopped or crushed salt pepper 1. Core the peppers, peel the onion, and trim the zucchini. Chop them into chunks. Leave the corn whole. 2. Mix the olive oil, vinegar, herbs, and garlic in a large bowl. Add the vegetables, salt, and pepper. Then stir to coat in the marinade. Cover and chill for 1-4 hours. 3. Lift the vegetables from the marinade and thread them onto 8 skewers. Preheat the broiler for 5 minutes on high. 4. Reduce the heat to medium-high, brush broiler rack with oil, and arrange skewers on top. Broil about 4 inches from the heat for 8 to 10 minutes, turning twice.