• 1 Tbs. olive oil
• 1 medium yellow tomato, diced (2/3 cup)
• 1 large ear corn, kernels removed (1 1/3 cups kernels)
• 1 1/2 Tbs. white balsamic or white wine vinegar
• 1/4 tsp. dry mustard powder
• 2 Tbs. coarsely chopped fresh basil

• 1/4 cup olive oil
• 2 Tbs. white balsamic or white wine vinegar
• 3/4 tsp. dry mustard powder, divided
• 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
• 1 medium zucchini, halved and cut into 12 slices
• 1/2 small red onion, cut into 12 chunks
• 12 whole cremini mushrooms
• 12 grape or cherry tomatoes

Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

To make Corn Relish:

Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

To make Kebabs:

whisk together oil, vinegar, and mustard powder in small bowl. 4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired. 5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.