|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|
|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.
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