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. ---------------------------------------------------------------------------
Nutrition
Ingredients
