1. In a bowl, whisk the yogurt, scallions, vinegar, chile paste, paprika, salt, and black pepper.

2. Taste for seasoning and add more salt and chile paste, if you like.

SKEWERS

1. Have on hand 15 to 20 bamboo skewers. Soak them in cold water for at least 20 minutes. Light a charcoal grill or set a gas grill to medium-high.

2. On the skewers, thread the zucchini, squash, eggplant, red peppers, and onions.

3. In a bowl, stir together basil, oregano, balsamic, soy sauce, olive oil, salt and black pepper. Lay the skewers on a rimmed baking sheet. Pour marinade on top and turn to coat well.

4. Grill the skewers for 8 to 12 minutes, or until the vegetables are tender and slightly charred, turning once. While grilling, brush skewers with extra marinade from the pan.