Provençale Kebabs Stefanie Maloney   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 20 min (plus marinating) Cook Time: 15 min 12 small new potatoes, halved 3/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 4 cloves garlic, finely chopped Salt and pepper 1 eggplant (about 12 ounces), cut into 24 cubes 1 red bell pepper, quartered lengthwise and cut crosswise 1 yellow bell pepper, quartered lengthwise and cut crosswise 1 sweet onion, quartered lengthwise and cut crosswise 1 cup orzo One 14.5-ounce can diced tomatoes, drained 1. In a small bowl, microwave the potatoes on high for 4 minutes. 2. In a large bowl, whisk together 1/2 cup plus 2 tablespoons olive oil, the vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the eggplant, bell peppers, onion and partially cooked potatoes and toss to coat. Marinate at room temperature for 30 minutes. 3. Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 8 minutes. Drain; return to the pot. Add the tomatoes and the remaining 2 tablespoons olive oil. Cover to keep warm. 4. Preheat a grill or grill pan to medium. Thread the marinated vegetables onto 8 skewers; reserve the marinade. Grill the kebabs, turning occasionally and basting with the reserved marinade, until tender and slightly charred, 12 to 15 minutes. Serve with the orzo.

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