4 Japanese eggplants [or 1 small eggplant], sliced into 1-inch pieces
1 large red bell pepper, cut into chunks
8 small white onions, peeled
16 small mushrooms
8 cherry tomatoes
2 small zucchini
In large bowl, blend Olive Oil, garlic, salt, thyme, rosemary, lemon peel and black pepper. Add vegetables and toss to coat. Cover and marinate in refrigerator 30 minutes.
Remove vegetables from marinade, reserving marinade. On skewers, alternately thread vegetables. Grill or broil kabobs, turning and brushing frequently with reserved marinade, 10 minutes or until vegetables are tender.