Vegetable Kebabs With Mustard Basting Sauce

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16 baby carrots (about 8 ounces), peeled

16 baby yellow scallop squash* (about 8 ounces) or 3/4 pound yellow squash

16 baby zucchini* (about 6 ounces) or 3/4 pound zucchini

16 red or white pearl onions (about 6 ounces)

1 1/2 tablespoons white-wine vinegar

1 1/2 tablespoons Dijon mustard

2 teaspoons olive oil

2 large red bell peppers (about 9 ounces), cut into sixteen 2-by-3/4-inch pieces

eight 12-inch bamboo skewers, soaked in water to cover 1 hour

*These special squashes are available at many specialty produce markets.

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