Vegetable Kabobs
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 small eggplant about 3/4 lb. -- cut into 2 inch cubes
3 medium carrots sliced 1/2 inch
8 small red potatoes
3 medium zucchini sliced 1 inch
1 large red or green pepper -- seeded and cut into
2 medium onions cut in wedges -- separate wedges into layers each
16 whole mushrooms
1 recipe herb marinade
1 teaspoon salt and pepper to taste
 

Preparation:

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.