Vegetable Kebabs
['1/2 cup white-wine vinegar', '1 tablespoon balsamic vinegar (preferably white)', '1 large garlic clove, minced', '1 1/4 teaspoons sugar', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 cup olive oil', '1 lb small zucchini, cut crosswise into 3/4-inch-thick slices', '1/4 cup olive oil', '1 1/2 teaspoons salt', '3/4 teaspoon black pepper', '3/4 lb cherry tomatoes', '1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices', '10 oz cremini mushrooms, trimmed', '2 yellow bell peppers, cut into 1 1/2-inch pieces', '1 large red onion, cut into 1 1/2-inch pieces', '18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)']
Whisk together all vinaigrette ingredients in a glass measure until combined.
Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).
Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.
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