Instructions: Marinade: In a large bowl whisk together the soy sauce, garlic, ginger, lime juice, honey, pepper flakes and sesame oil. Add the eggplants, mushrooms, zucchini, squash, peppers and onions to the bowl, tossing to coat. Cover and marinate at room temperature for 30 minutes, tossing once or twice.

Kabobs: Meanwhile, preheat a broiler (griller). Line the broiler pan with aluminum foil and coat with nonstick cooking spray. Soak 18 long, wooden skewers in water to cover.

Using a slotted spoon, remove the vegetables from the bowl and pat dry with paper towels. Thread the vegetables in alternating fashion onto the skewers. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining marinade, until the vegetables are tender, 8 to 10 minutes.

This recipe yields 18 skewers for ?? servings.

Yield: 18 skewers

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