Ingredients

1 sm. eggplant, about 8 oz., peeled if desired & cut into 1″ chunks
2 sm. fresh ripe tomatoes, quartered
1 med. size zucchini, about 6 oz., cut into 1″ chunks
1 med. size yellow squash, about 6 oz., cut into 1″ chunks
4 Tbsp. olive oil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 Tbsp. red wine vinegar
1 lg. clove garlic, crushed
1 tsp. coarsely chopped fresh mint leaves or 1/2 tsp. dried

Cooking Instructions

Start fire in grill, placing grill rack 5 to 6 inches from coals (see note). Place vegetables, alternating as desired, on eight 8 inch metal skewers. Brush with oil, using about 2 tablespoons; sprinkle with pepper and salt. When coals are ready (medium-hot), place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender. Meanwhile, in small bowl using fork, beat remaining 2 tablespoons oil, vinegar, garlic and mint to mix well; brush mixture over kabobs during last 2 minutes of cooking time. Remove kabobs to platter; brush with any remaining garlic mint mixture. Serve hot or at room temperature. Makes 4-8 servings. Note: If desired, vegetable kabobs may be cooked indoors in broiler. Heat broiler; after brushing with oil and seasoning, place kabobs on ungreased cookie sheet. Broil, 3-5 inches from heat source, 10-12 minutes, turning occasionally. Serve as directed.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)