Vegetable kabobs

4 servings

Ingredients

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

Directions

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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