Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Small eggplant about 3/4 lb. 2 Medium onions cut in wedges
- cut into 2" cubes - separate wedges into 2-3
3 Medium carrots sliced 1/2" - layers each
8 Small red potatoes 16 Whole mushrooms
3 Medium zucchini sliced 1" Herb marinade (see
1 Large red or green pepper - following recipe)
- seeded and cut into 1" sq. Salt and pepper to taste

Cook eggplant in 1" boiling water for 3 minutes and drain. Cook
carrots in 1" boiling water until just tender crisp and drain. Cook
unpeeled potatoes in 1" boiling water for approximately 15 - 20
minutes. Drain and cut in half.
Place eggplant, carrots, potatoes, zucchini, peppers, onions and
mushrooms in a large plastic bag. Add marinade, seal bag well.
Refrigerate for 2 hours or overnight.
Drain vegetables and reserve marinade.
Using 8 metal skewers, thread vegetables, alternating varieties.
Place on lightly greased grill, over low heat. Cook, turning often,
basting with the reserved marinade for 10 - 15 minutes, or until
vegetables are tender.
Sprinkle lightly with salt before serving. Remaining marinade can be
used again. It can be refrigerated for up to 2 weeks.
NOTE: if wooden skewers are used, soak them in water for 15 - 20
minutes before using. This prevents the wood from burning.

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