Preparation / Directions:
1. Cut eggplant into 1-inch chunks. Place eggplant in colander over bowl or sink. Sprinkle with salt. Let drain 30 minutes. Rinse and pat dry.
2. Heat coals or gas grill. Cut zucchini, bell pepper, and onion into 1-inch chunks. Thread eggplant, zucchini, bell pepper, and onion alternately on each of six 10-inch metal skewers, leaving space between each piece. Brush with dressing.
3. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with dressing, until vegetables are crisp-tender.
4. Heat spaghetti sauce in small pan or can on grill for at least 10 minutes of grilling, stirring occasionally. Serve kabobs with spaghetti sauce.
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