Greek Vegetable Kabobs

• 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
• Herb Marinade
• 3/4 cup olive oil
• 1/4 cup white 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

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.

eggplant, carrots, red potatoes, zucchini, red bell pepper, onions, mushrooms, marinade, olive oil, white vinegar, garlic, mustard, oregano, marjoram, rosemary, ground pepper

Taken from www.food.com/recipe/greek-vegetable-kabobs-435780 (may not work)