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“Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.”
1hr 30mins

Ingredients Nutrition


  1. Combine all ingedients for the Herb Marinade -- and set aside.
  2. Cook eggplant in 1" boiling water for 3 minutes and drain.
  3. Cook carrots in 1" boiling water until just tender crisp and drain.
  4. Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
  5. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
  6. Refigerate for 2 hours or overnight.
  7. Drain veggies and reserve marinade.
  8. Using 8 metal skewers, thread veggies, alternating varieties.
  9. Place on lightly greased grill, over low heat.
  10. Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
  11. Sprinkle lightly with salt before serving.
  12. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
  13. Makes 8 skewers; 2 skewers per person.
  14. NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.

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