*  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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