Grilled Vegetable, Nectarine and Feta Kebabs

? pound eggplant cut into 8 1-inch cubes
? teaspoon salt
8 small new potatoes (about ? pound
2 onions, quartered
2 red bell peppers, seeded, de-ribbed and cut into 8 squares
1 small unpeeled cucumber cut into 8 thick slices
8 large mushrooms
2 nectarines, quartered
7 oz. feta cheese, cut into 8 cubes
2 tablespoons olive oil

Sprinkle eggplant cubes with salt and set aside to drain for 30 minutes.
Cook potatoes and onions in a pan of simmering water for 15-20 minutes. Drain and let cool.
Put eggplant in boiling water and simmer for 2 minutes.
Add peppers and cook 1 minute.
Add cucumber and cook 1 minute.
Drain vegetables and let cool.
Sprinkle vegetables, mushrooms, nectarines and cheese with olive oil.
Starting and ending with piece of bell pepper, thread vegetables, nectarines and cheese onto eight skewers.
Grill kebabs 15 minutes, turning frequently, until tender and lightly charred.

Serve with yogurt and mint.