Vegetable Kabobs

Recipe Ingredients

1 cup	198g / 7oz	Eggplant about 3/4 lb. - cut into 2" cubes (small)
3 cups	330g / 11oz	Carrots sliced 1/2" (medium)
8 cups	1896ml	Red potatoes (small)
3 cups	711ml	Zucchini sliced 1" (medium)
1 cup	237ml	Red or green pepper - seeded and cut into (large)
2 cups	125g / 4.4oz	Onions cut in wedges - separate wedges (medium) into layers each
16		Mushrooms
		Herb marinade - (see, following recipe)
		Salt and pepper to taste

Recipe Instructions

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.

Source:
Jo Anne Merrill

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