astray recipes: Vegetable kabobs

Categories: Greek; Vegetarian; Bbq/grill
Yield: 4 servings

Measure	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

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.

vegetable kabobs