Vegetable Kabobs

I just tried these out over the weekend for company who really liked them. Go figure.

1 large red bell pepper

1 large sweet onion

2 large yellow squash

1 - 2 small eggplants, peeled

3-- 4 carrots, peeled

12 - 15 baby portabella mushrooms, destemmed

2 medium tomatoes

1 tablespoon freshly chopped rosemary

1 tablespoon freshly chopped dill

1 teaspoon cracked black pepper

pinch of salt (to taste)

1/2 cup extra virgin olive oil

Chop bell pepper, onion, and tomatoes in large pieces; slice

squash and eggplant into 3/4" thick disks; cut carrots into 1" long

pieces.

Mix all ingredients in bowl and let marinate for 1/2 hour or longer.

Slide onto kabob skewers and grill over hot coals for 15 - 20 minutes

or so until carrots are done (when they're done, everything else is, too).

NOTES:

1. You can actually marinate this mixture longer; I've kept it

overnight, in fact (although the eggplant turns dark and rather

unappetizing if you do, so I don't include it for overnight marinading).

2. Salt and pepper can easily be adjusted to individual tastes; so

can all the ingredient, of course.

3. I'm thinking of adding a bit of hot sauce or red pepper flakes

the next time for a bit of a kick. I'm also thinking of adding a little

chopped jalapeno; I'll let you know if that works out.