Ingredients for vinaigrette: 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

Ingredients for vegetables: 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

Make vinaigrette: Whisk together all vinaigrette ingredients in a glass measure until combined.

Skewer and grill vegetables: 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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