Susan,IL (4:49:42 PM) :

Herbed-Seasoned Vegetables

Serving Size : 4

8 onions -- small
4 large carrots -- cut 1 inch thick
4 small squash (zucchini or yellow) -- sliced, 2 inches
1/4 cup butter -- melted
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram

In saucepan cook onions and carrots in small amount of salted water till nearly tender, about 20 minutes;drain. Combine butter and spices. On skewers, alternately thread vegetables. Grill over medium heat till done, about 20 minutes; turn and brush frequently with butter mixture.
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NOTES : I have also added small boiled potato chucks with the other veggies.