1 sm. eggplant, about 8 oz., peeled if desired & cut into 1" chunks
2 sm. fresh ripe tomatoes, quartered
1 med. size zucchini, about 6 oz., cut into 1" chunks
1 med. size yellow squash, about 6 oz., cut into 1" chunks
4 tbsp. olive oil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 tbsp. red wine vinegar
1 lg. clove garlic, crushed
1 tsp. coarsely chopped fresh mint leaves or 1/2 tsp. dried

Start fire in grill, placing grill rack 5 to 6 inches from coals (see note). Place vegetables, alternating as desired, on eight 8 inch metal skewers. Brush with oil, using about 2 tablespoons; sprinkle with pepper and salt. When coals are ready (medium-hot), place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender.

Meanwhile, in small bowl using fork, beat remaining 2 tablespoons oil, vinegar, garlic and mint to mix well; brush mixture over kabobs during last 2 minutes of cooking time. Remove kabobs to platter; brush with any remaining garlic mint mixture. Serve hot or at room temperature. Makes 4-8 servings.

Note: If desired, vegetable kabobs may be cooked indoors in broiler. Heat broiler; after brushing with oil and seasoning, place kabobs on ungreased cookie sheet. Broil, 3-5 inches from heat source, 10-12 minutes, turning occasionally. Serve as directed.