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.