Greek Vegetable Kabobs - cooking recipe

Ingredients

1 small eggplant, about 3/4 lb cut into 2-inch cubes
3 medium carrots, cut into 1/2-inch slices
8 small red potatoes, about 2-3-inch in diameter
3 medium zucchini, sliced lengthwise, then into 1-inch slices
1 large red bell pepper, seeded and cut into 1-inch squares
2 medium onions, cut in wedges (separate wedges into 2-3 layers each)
16 whole mushrooms
Herb Marinade
3/4 cup olive oil
1/4 cup white vinegar or 1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/4 teaspoon ground pepper

Preparation

Combine all ingedients for the Herb Marinade -- and set aside.
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.
Refigerate for 2 hours or overnight.
Drain veggies and reserve marinade.
Using 8 metal skewers, thread veggies, alternating varieties.
Place on lightly greased grill, over low heat.
Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
Sprinkle lightly with salt before serving.
Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
Makes 8 skewers; 2 skewers per person.
NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.