Greek Vegetable Kabobs

Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.

• Ready In: 1 hr 30 mins
• Serves: 4

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

Directions

1. Combine all ingedients for the Herb Marinade -- and set aside.
2. Cook eggplant in 1" boiling water for 3 minutes and drain.
3. Cook carrots in 1" boiling water until just tender crisp and drain.
4. Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
5. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
6. Refigerate for 2 hours or overnight.
7. Drain veggies and reserve marinade.
8. Using 8 metal skewers, thread veggies, alternating varieties.
9. Place on lightly greased grill, over low heat.
10. Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
11. Sprinkle lightly with salt before serving.
12. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
13. Makes 8 skewers; 2 skewers per person.
14. NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.