1 sm. eggplant, unpeeled, cut into 2 inch cubes
3 med. zucchini, 1 inch slices
1 lg. onion, cut into wedges
Herb marinade
2 lg. carrots, 1/2 inch slices
12 sm. potatoes
2 sm. bell peppers, 1 inch squares
16 lg. whole mushrooms

Cook eggplant in boiling water for 3 minutes, carrots for 8 minutes, and unpeeled potatoes for 20 minutes (cut into halves).

Place vegetables in baggie with marinade sauce for 2 hour or overnight. Drain, reserving liquid to baste vegetables while stewing for 15-20 minutes over low heat, until tender. Salt lightly