1 sweet onion
1 to 2 sweet green, red, or yellow peppers
2 small zucchini
2 to 3 cups cherry tomatoes
8 ounces mushrooms
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil (optional)
1 to 2 tablespoons lemon pepper
Soak kebob skewers in water. Peel and cube eggplant, then toss with vinegar to prevent discoloration.
Chop onion into big chunks. Seed and chop peppers into chunks. Cut zucchini into 1-inch chunks. Drain eggplant, reserve liquid.
Place vegetables on skewers, alternating to taste. If using oil, add to vinegar. Place in a shallow pan and roll kebobs in liquid. Sprinkle with lemon pepper. Grill or broil, turning once or twice until vegetables are cooked.
Serve over rice or pasta.
As prepared, each serving contains 40 calories, 1g total fat, 0mg cholesterol, 140mg sodium, 7g total carbohydrate and 2g protein.