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Grilling Recipes

One of my favorites is veggie kabobs.  Here's how I usually make them:

1-2 japanese eggplants
1 yellow summer squash
1 zucchini squash
some medium mushrooms
2 partially cooked (microwaved) potatoes
1 red bell pepper
nonfat italian salad dressing
dash balsamic vinegar

Mix the salad dressing and vinegar in a bowl.  Cut the vegetables
(except the mushrooms) into fairly large chunks (about 1/2 to 1 inch
squares).  put in bowl and coat.  Let sit in refrigerator for at least 1
hour, stirring occasionally (if you're using charcoal, by the time your
charcoal is hot, your veggies will be marinated).  Alternate vegetables
on skewers and cook over hot coals, turning frequently, until done. 
This takes about 20 minutes and they're delicious, especially served
with some rice or pasta.