1 medium eggplant, chopped 1"
2 small zucchini, chopped 1"
1 or 2 red or green bell peppers, chopped 1"
8 medium button mushrooms, chopped 1"
2-4 small-medium yellow onions, chopped 1"
1/4 cup cider or balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon rosemary
2 cloves garlic, chopped
salt and pepper, to taste
1. Place the vegetables into a large bowl. In another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and whisk into a uniform liquid.
2. Pour the liquid over the vegetables and, using your hands, turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and marinate in the refrigerator overnight.
3. To cook, preheat oven to broil and thread the vegetables onto metal skewers. Reserve the marinade to baste kabobs.
4. Place the skewers in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs with the marinade periodically during the cooking.
Serve over rice or couscous with the leftover marinade as a light sauce. This is great as leftovers, too. The flavors intensify.