12 new potatoes - sm.
3 carrots, cut into 1/2 inch slices
2 med. zucchini - 1 inch slices
1 sm. red bell pepper - cut into sixths
1 sm. green bell pepper - cut into sixths
1 lg. onion - cut into sixths - separated into layers
6 lg. mushrooms
1 1/4 c. olive oil
1/2 c. wine vinegar
3 cloves garlic, minced
2 tsp. mustard - prepared
1 1/2 tsp. dried basil
1 1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. rosemary
1/4 tsp. pepper
1/2 tsp. salt

Cook potatoes in salted water until just tender about 20 minutes; drain. Cut in half. Cook carrots until tender-crisp about 6 minutes; drain. Divide all vegetables between 2 large food storage bags. Combine remaining ingredients; pour over vegetables. Seal bags. Marinate 2 to 4 hours, turning bags several times in refrigerator. Drain, reserve marinade. Divide vegetables in to 6 portions; thread on skewers. Grill 4 to 5 inches above medium-hot coals, turning and basting with reserved marinade until tender; about 15 to 20 minutes. Serve immediately.