| 1 | Cook eggplant in 1" boiling water for 3 minutes and drain. |
| 2 | Cook carrots in 1" boiling water until just tender crisp and drain. |
| 3 | Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. |
| 4 | Drain and cut in half. |
| 5 | Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. |
| 6 | Add marinade, seal bag well. |
| 7 | Refrigerate for 2 hours or overnight. |
| 8 | Drain vegetables and reserve marinade. |
| 9 | Using 8 metal skewers, thread vegetables, alternating varieties. |
| 10 | Place on lightly greased grill, over low heat. |
| 11 | Cook, turning often, basting with the reserved marinade for 10 - 15 minutes, or until vegetables are tender. |
| 12 | Sprinkle lightly with salt before serving. |
| 13 | Remaining marinade can be used again. |
| 14 | It can be refrigerated for up to 2 weeks. |
| 15 | Note: if wooden skewers are used, soak them in water for 15 - 20 minutes before using. |
| 16 | This prevents the wood from burning |
