*  Exported from  MasterCook  *

                            VEGETABLE KABOBS

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Greek                            Vegetarian
               Bar-B-Q

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.



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