1 small eggplant (about 3/4 pound)
3/4 teaspoon salt
2 small zucchini (about 1/2 pound)
1 medium green bell pepper
1 small onion
1/3 cup italian dressing
1 cup prepared spaghetti sauce
Cut eggplant into 1-inch chunks. Sprinkle with salt and allow to drain in a colander for 30 minutes. Rinse and pat dry.
Cut zucchini, pepper and onion into 1-inch chunks. Thread vegetables onto 6 10-inch skewers and brush with dressing. Grill, covered, over medium heat, 15-20 minutes, brushing twice with dressing. Vegetables should be crisp-tender, not soft.