Instructions: Zucchini: Cut small zucchini in half lengthwise or for larger zucchini, cut on the diagonal into 8 long slices, 3/4 inch thick. Trim stem and bottom off eggplant and discard. Slice in half lengthwise and then into 3/4-inch-thick half moons (14 to 16 pieces). Peel carrots and cut on the diagonal to obtain 10 slices each (5 inches long and 1/4 inch thick).

Slice apples into 8 even rings and remove cores.

To prepare apple marinade, mix Barbecue Sauce, oil and salt in a small bowl. Add apple rings and coat thoroughly.

To prepare vegetable marinade, mix Barbecue Sauce, oil, garlic, oregano, fennel seeds, salt and pepper in a large bowl. Add vegetables; stir until well mixed.

GRILL vegetables and apples over hot coals or arrange on a cookie sheet and bake in a 400F oven for 15 minutes. Zucchini, carrots and apples should be crisp-tender. The eggplant will take several minutes longer and should be tender, but not overcooked to the point of collapsing.

Description: "Marinate in a western barbecue sauce (recipe provided)." Cuisine: "Vegetarian"

"132 Hines Terrace, Wisconsin Dells, WI"

NOTES : Heres an outstanding signature dish. These succulent, aromatic vegetables have a Southwestern accent that exude a smoky, seared fragrance, which is enhanced by the homemade Barbecue Sauce. Serve these vegetables hot or cold in soups, with salads, pastas, grains or as appetizers. The vegetables may be prepared a day or two in advance and reheated in a microwave or moderate 350F oven. They keep well in the refrigerator for one week.

Note all of the marinade is not consumed, so the %CFF is not as high as MC states.

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