Grilled Vegetable Kebabs

• 1 medium eggplant, sliced 1 inch thick and quartered
• 8 small red-skinned potatoes, parboiled
• 1 large zucchini, blanched and sliced 1 inch thick
• 8 cloves garlic, peeled and blanched
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium yellow bell pepper, cut into 1-inch pieces
• ground black pepper to taste
• 13 cup fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup minced onion
• 1 clove garlic, minced
• 1 Tbs. crumbled dried oregano
• 2 Tbs. lime juice

1. Prepare charcoal grill or preheat gas grill for at least 10 minutes.
2. Marinade: In large shallow glass bowl, whisk together all marinade ingredients.
3. Add vegetables and toss to coat.
4. Let stand 10 minutes.
5. Thread vegetables on skewers, alternating for color.
6. Grill until tender and lightly charred, turning and brushing with marinade often, about 5 minutes.

eggplant, potatoes, zucchini, garlic, red bell pepper, yellow bell pepper, ground black pepper, lemon juice, olive oil, onion, clove garlic, oregano, lime juice

Taken from www.vegetariantimes.com/recipe/grilled-vegetable-kebabs/ (may not work)