Recipe - Vegetable Kabobs

1 Small eggplant about Three fourths lb.
cut into 2" cubes
3 Medium carrots cut or sliced up 1/2"
8 Small red potatoes
3 Medium zucchini cut or sliced up 1"
1 Large red or green pepper
seeded and cut into 1" sq.
2 Medium onions cut in wedges
separate wedges into 23
layers each
16 Whole mushrooms
Herb marinade (see
following recipe)
Salt and pepper to taste

Date: Wed, 22 May 1996 23:06:55 0500 (CDT)

From: "Mr. & Mrs. Pro and the crew" D.Pro@coretech.com

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.

Posted to MealMaster Recipes List, Digest #143