Title: Vegetable Kabobs
Categories: Greek Vegetarian Bbq
Yield: 4 Servings

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 layer
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. From: "Mr. & Mrs. Pro And The Crew"

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