Ingredients:

  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
   2      medium        onions cut in wedges -- separate wedges
                        -- into layers each
  16      whole         mushrooms
                        herb marinade -- (see, following
                        -- recipe)
                        salt and pepper to taste

Preparation:

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.