Grilled Zucchini Skewers with Maple Balsamic Vinaigrette

Ingredients

• ¼ c chopped fresh basil
• 3 Tbsp Seven Barrels Maple Balsamic Vinegar
• 1 Tbsp Dijon mustard
• 1 clove garlic, minced
• ¼ c Extra Virgin Olive Oil
• 3 Green Zucchini, cut into 1/2” thick rouns
• S&P

Instructions

In a small bowl, mix basil, balsamic vinegar, mustard & garlic. Whisk in olive oil.

Thread zucchini on metal skewers (or bamboo skewers which have been soaked in water for 1 hr). The zucchini rounds should lie flat. Brush both sides with the vinaigrette.

Add 3/4 cup dressing to quinoa. Stir in cranberries, chickpeas, celery, arugula, scallions and salt. Refrigerate for a couple hours to overnight to let the flavors blend together.

Place the skewers on a grill over medium heat. Close the lid and cook until browned on both sides, about 3 minutes per side.

Serve skewers on platter, or remove rounds into a bowl and drizzle with remaining vinaigrette. Add S&P to taste.

Serves 6.