Vegetable Kabobs

      1    Small eggplant about 3/4 lb.        2    Medium onions cut in wedges
           - cut into 2" cubes                      - separate wedges into 2-3
      3    Medium carrots sliced 1/2"               - layers each
      8    Small red potatoes                 16    Whole mushrooms
      3    Medium zucchini sliced 1"                Herb marinade (see
      1    Large red or green pepper                - following recipe)
           - seeded and cut into 1" sq.             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.