Herb marinade (see following recipe) Salt and pepper to taste Cook eggplant in 3 cm boiling water for 3 minutes and drain. Cook carrots in 3 cm boiling water until just tender crisp and drain. Cook unpeeled potatoes in 3 cm boiling water for approximately 15 20 minutes. Drain and cut in half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8 metal skewers, thread vegetables, alternating varieties. Place on lightly greased grill, over low heat. Cook, turning often, basting with the reserved marinade for 10 15 minutes, or until vegetables are tender. Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers are used, soak them in water for 15 20 minutes before using. This prevents the wood from burning.