2 sm. zucchini
2 sm. yellow squash
2 sm. eggplants
8 lg. mushrooms
1 sm. red pepper, cut into 8 sq.
1/4 c. butter, melted
1 lg. clove garlic, minced
1 tsp. rosemary leaves, crushed
1/4 tsp. salt
1/8 tsp. pepper

Cut each zucchini, yellow squash and eggplant into four 1 inch thick slices. Alternately thread two pieces of each vegetable and two mushrooms on four 10 inch skewers. Combine butter, garlic, rosemary, salt and pepper. Brush both sides of vegetables with seasoned butter. Place kabobs over medium charcoal briquets and grill 10 to 12 minutes, turning after 5 minutes and brushing with seasoned butter occasionally.