Instructions: In a large saucepan of boiling salted water, cook carrots 1 minute. Add yellow squash and zucchini and cook 5 minutes. Transfer vegetables with slotted spoon to a large bowl of ice water to stop the cooking. Drain well in a colander. Transfer to a bowl. (If using larger yellow squash and zucchini, cut them into a total of thiry-two 3/4-inch pieces.)

In boiling water remaining in pan, cook onions 4 minutes and transfer with slotted spoon to bowl of ice water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be made 1 day ahead and chilled in sealable plastic bags.

In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste.

Prepare grill or heat grill pan

Thread like vegetables onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender.

Yield: 4 servings

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