Instructions: To prepare sauce: blend yogurt, ginger, garlic, scallions, honey, dry mustard and salt. Chill.

Cut eggplant into quarters lengthwise; then cut each quarter into quarters. Cut the zucchini into 8 rounds. Cut the peppers in 8 chunks each. Bring a large pot of salted water to a rapid boil. Blanch the vegetables for 2 minutes and drain. Thread the vegetable pieces onto long, wooden-handled skewers using 2 pieces of eggplant, 1 piece of zucchini, 2 pieces of red pepper and 1 piece of green pepper on each. Lightly brush vegetables with vegetable oil and place them on the cooking grid over medium heat. Cover; grill, turning often, for 5 to 10 minutes or until evenly browned. Serve immediately with yogurt-ginger dipping sauce.

Makes 8 servings.

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