To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning 2 or 3 times and brushing occasionally with marinade.
Balsamic vinegar is a rich, sweet Italian vinegar made from white grapes. The vinegar gets its deep color and flavor from years of aging in wooden barrels.
Cut vegetables for the kabobs large enough so that they will not break apart when pierced with the skewer.
Marinades left over from raw meat, poultry and seafood can be brushed on food during cooking. Be sure to allow a few minutes of cooking time to thoroughly heat the marinade. Because it contains raw meat juices, do not serve leftover marinade with cooked food. However, a cooked sauce can be created from leftover marinade by boiling it for several minutes. Cooking the marinade makes it safe to eat.
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