1 medium eggplant
2 small zucchini
1 or 2 red or green bell peppers
8 medium button mushrooms
2-4 small-medium yellow onions
1/4 cup cider or balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon rosemary
2 or more cloves garlic chopped
Salt and pepper to taste

Wash and cut the vegetables into chunks about 1-inch thick
(I know the peppers will not be this thick, but cut them
into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary,
garlic, and salt and pepper and whisk into a uniform
liquid. Pour this liquid over the vegetables and, using
your hands, turn the ingredients to ensure each piece is
well coated. Cover with plastic wrap and marinate in the
refrigerator overnight.  

Place vegetable chunks on skewers and grill until tender crisp.

Enjoy!!