Vegetable Kabobs

Ingredients

Directions

Cook eggplant in 1 inch boiling water for 3 minutes and drain.

Cook carrots in 1inch boiling water until just tender crisp and drain.

Cook unpeeled potatoes in 1inch 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.