VEGETABLE KABOBS

Makes: 4 servings

1 small eggplant, cut into 2" cubes
3 medium carrots, sliced ½"
8 small red potatoes
3 medium zucchini sliced 1"
1 large red or green pepper, seeded and cut in 1" squares
2 medium onions cut in wedges - separate wedges into 2-3 - layers each
16 mushrooms, whole
herbs (your favourites)
salt
pepper

1. Cook eggplant in 1" boiling water for 3 minutes and drain.
2. Cook carrots in 1" boiling water until just tender crisp and drain.
3. Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in half.
4. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag.
5. Add favourite herbs, shake gently to coat, seal bag well. Refrigerate for 2 hours or overnight.
6. Drain vegetables, alternating varieties.
7. Place on lightly greased grill, over low heat.
8. Cook, turning often, for 15 - 20 minutes, or until the vegetables are tender.
9. Sprinkle lightly with salt before serving.
Note: Soak wooden skewers in water before using.