3 Stocky Roaster peppers, cored, seeded, and cut into 1-inch pieces
10-20 Shiitake mushrooms
2 zucchini, cut into ½-inch slices
2 Japanese eggplants, cut into ½-inch slices
Extra-virgin olive oil
Salt and pepper to taste
Wooden or metal skewers
If you are using wooden skewers, soak them in water for about 5-10 minutes and preheat BBQ to medium high.
Alternate all the vegetables on the skewers so you have 1 of each vegetable on every skewer. Brush olive oil over the vegetables and sprinkle with salt and pepper.
Arrange the skewers on the grill and cook, turning often, until slightly charred, about 10-15 minutes. Remove from grill and serve hot or at room temperature.