Instructions: Cut bell peppers and corn into 2-inch pieces; cut yellow squash and zucchini into 1-inch slices. Set cut vegetables aside.

Peel eggplant, and cut into 1-inch cubes. Sprinkle with 1 tablespoon salt; let stand 10 minutes. Rinse with cold water, and drain.

Combine vinegar and next 5 ingredients in a large heavy-duty zip-top plastic bag; add cut vegetables and mushrooms. Seal and let stand at room temperature 4 hours, turning occasionally.

Remove vegetables from marinade, reserving marinade. Thread vegetables alternately onto skewers, leaving a 1/2-inch space between each piece.

Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 to 6 minutes on each side or until vegetables are tender, basting often with reserved marinade. Serve with remaining marinade.

This recipe yields 6 servings.

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