two 8 ounce cans of tomato sauce 2 tablespoons of olive oil 4 garlic cloves, minced 1 tablespoon of chopped fresh or dried rosemary 1 teaspoon of sugar 1/2 teaspoon of salt 1/2 teaspoon of freshly ground pepper 1 small eggplant 1 red bell pepper 1 green bell pepper 1 large onion 2 zucchini 2 yellow squash one ounce package or carton of whole fresh mushrooms
Stir together first 7 ingredients in a 13 x 9 inch baking dish; set aside. Cut eggplant into 1-inch cubes. Cut bell peppers into 1 1/2-inch pieces. Cut onion into 8 wedges. Cut zucchini and yellow squash into 1/2-inch-thick slices. Thread vegetables onto 6 (10-inch) skewers; place in sauce mixture, turning to coat. Cover and let stand 1 hour. Remove kabobs from marinade, reserving marinade. Grill, covered with grill lid, over medium heat (300º to 350ºF. ) 12 to 17 minutes; turn occasionally and baste with reserved marinade.
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