See below ingredients and instructions of the recipe
1 Small eggplant about 3/4 lb.
- cut into 2" cubes
3 Medium carrots sliced 1/2"
8 Small red potatoes
3 Medium zucchini sliced 1"
1 Large red or green pepper
- seeded and cut into 1" sq.
2 Medium onions cut in wedges
- separate wedges into 2-3
- layers each
16 Whole mushrooms
Herb marinade (see
- following recipe)
Salt and pepper to taste
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.