3/4 c. vegetable oil
1 tsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1 tsp. dried leaf oregano
1 tsp. dried basil leaves
1 tsp. dried rosemary

Combine all ingredients in a bowl. Add vegetables such as zucchini, eggplant, green pepper, mushrooms, tomatoes and onion. Marinate for at least 30 minutes before grilling.

Put vegetables on skewers and cook along the outside edges of the grill. For best results, combine vegetables on skewers based on their length of cooking time. Thread long cooking vegetables together on skewers and start grilling them first. When they are partly cooked, add the skewers with the shorter cooking vegetables, such as mushrooms and tomatoes.