Greek Vegetable Kabobs

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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
• 3/4 cup olive oil
• 1/4 cup 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

Recipe

• 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.