MARINADE:

1/2 c. oil
2 tbsp. lemon juice
2 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lg. garlic clove, crushed
2 tsp. oregano
2 tsp. savory
1/2 tsp. rosemary
2 tsp. basil

VEGETABLES:

12 new potatoes (steamed 15 minutes before marinating)
1 red pepper (cut in 1 1/2 inch squares)
1 yellow or green pepper (cut in 1 1/2 inch squares)
12 mushrooms (cut in half)
4 sm. zucchini (cut in 3/4 inch sections)
12 artichoke hearts
Sm. eggplant, cubed (peel, salt and let sit 1/2 hour. Rinse and pat dry, then marinate)

Begin by preparing eggplant and potatoes. Then cut the rest of the vegetables into a plastic or glass container. Marinade all vegetables a mininum of 1 hour. Thread on skewers and grill 15 to 25 minutes. Makes 8 generous servings.