ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Summer Vegetable Kabobs

Ingredients

3 red, yellow, or green bell peppers

2 ears fresh corn

2 yellow squash

2 zucchini

1 large eggplant (about 1 pound)

1 tablespoon salt

1/4 cup balsamic vinegar

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon dried Italian seasoning

1 teaspoon pepper

1 (8-ounce) package fresh mushrooms

Directions

Cut bell peppers and corn into 2-inch pieces; cut yellow squash and zucchini into 1-inch slices. Set cut vegetables aside.

Peel eggplant, and cut into 1-inch cubes. Sprinkle with 1 tablespoon salt; let stand 10 minutes. Rinse with cold water, and drain.

Combine vinegar and next 5 ingredients in a large heavy-duty zip-top plastic bag; add cut vegetables and mushrooms. Seal and let stand at room temperature 4 hours, turning occasionally.

Remove vegetables from marinade, reserving marinade.

Thread vegetables alternately onto skewers, leaving a 1/2-inch space between each piece.

Grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 6 minutes on each side or until vegetables are tender, basting often with reserved marinade.

Serve with remaining marinade.

Yield: 6 servings