This dish is a staple in our home, especially during the hot summer months, because you throw everything on the grill. It makes a quick and healthy dinner but the skewers would also make an excellent appetizer for a party or BBQ.

Ingredients

For the Beef Skewers

Wooden skewers, soaked in water for at least 10 minutes
3 tablespoons hoisin sauce
2 tablespoons apple cider vinegar
1/4 cup soy sauce
1 teaspoon barbeque sauce
3 green onions, chopped
2 cloves garlic, grated
1 tablespoon resh ginger root, grated
1 1/2 pounds flank steak

For the Balsamic Grilled vegetables

1 medium yellow squash, sliced 1/2-inch thick circles
1 medium zucchini, sliced 1/2-inch thick circles
1 red onion, quartered
1 red bell pepper, stemmed, seeded, and chopped
8 oz. cremini mushrooms
one bunch of apparatus, trimmed and stems cut in half
1/2 teaspoon garlic powder
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar, divided
2 tablespoons fresh Italian parsley, chopped

Directions

For the Beef Skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, 2 green onions, garlic, and ginger.

Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on soaked skewers.

Grill skewers 3 minutes per side, or to desired doneness. Garnish with remaining chopped green onions

For the Balsamic Grilled Vegetables

Place all the vegetables in a grill pan, roasting pan, or foil. Season vegetables generously with salt and pepper and the garlic powder, and toss with the olive oil and 1/4 cup of the balsamic vinegar.

Place pan on the hot grill and cook for 5-7 until tender and nicely charred by the grill.

Remove from grill and toss with the remaining 1/4 cup balsamic vinegar. Season with salt and pepper, to taste and garnish with chopped parsley.