For the Marinade:
Mix all the marinade ingredients together and leave to stand while preparing the vegetables.
1/2 cup lemon juice
2 tablespoons oil
1 garlic clove, skinned and crushed
1 tablespoon dried thyme
For the Vegetables:
1 large eggplant, cut into cubes
1 large red pepper, seeded and chopped into 1-inch pieces
8 small onions, peeled and blanched
16 small button mushrooms
8 cherry tomatoes
1 medium cucumber, diced coarsely
4 celery sticks, blanched and cut into 1-inch pieces
chopped mixed fresh herbs (such as marjoram, oregano, fennel, tarragon chives), to garnish
Pour the marinade over the prepared vegetables and toss well. Leave to stand for 1 to 2 hours.
Lift out the vegetables, reserving the juices. Thread the vegetables alternately onto skewers.
Barbecue on the grill for 10 minutes, until the onions are quite soft, brushing frequently with the marinade. Sprinkle with the herbs just before serving.
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