• 1 red bell pepper -- seeded
  
• 2 zucchini -- sliced
  
• 2 yellow squash -- sliced
  
• 16 small mushroom -- whole
  
• 8 small onions -- peeled
  
• 1 recipe curry marinade
  
  Curry Marinade
  
  
• 3 Tablespoons vegetable oil
  
• 1 onion -- minced
  
• 2 cloves garlic -- minced
  
• 1 teaspoon fresh ginger -- minced
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon tumeric
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/4 teaspoon dry mustard
  
• juice of one lemon
  
• 1 Tablespoon tomato paste
  
• 6 Tablespoons plain yogurt
  
• 2 Tablespoons sour cream

For the marinade:  Heat oil and saute the onion, garlic and spices for 3 to 4 minutes on medium-low heat. Remove from heat and stir in the lemon juice, tomato paste, yogurt and sour cream.

Stir the vegetables into the cooled curry mix and marinate for 4 hours. Arrange the vegetables on skewers. Kabobs may be assembled one day ahead. Bring to room temp before cooking.

Grill over medium high heat for a total of 10 to 12 minutes, turning every two minutes. Serve hot or at room temperature.