Grilled Rosemary Vegetables

Note from Cheri: This recipe comes to us courtesy of Brenda Hyde, editor of SeedsOfKnowledge.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart). This recipe is part of an article Brenda did about growing and cooking with rosemary. Click here for the full article and more recipes.

2 tablespoons olive oil 1 tablespoon fresh chopped rosemary 1 clove garlic 2 sweet peppers 2 medium sweet onions, cut in wedges 1 medium zucchini 1 medium eggplant 15 cherry tomatoes 8 ounces fresh mushrooms skewers, wooden or metal

Serves 6-8 Mix olive oil, rosemary and garlic in a small bowl. Cut the vegetables in wedges or chunks, leaving the tomatoes whole. Thread the peppers, onions, zucchini, eggplant, tomatoes and mushrooms alternately on each skewer, leaving a bit of space between vegetables. Brush the vegetables with the rosemary garlic oil. Preheat the grill. Place skewers on the hot grill 5 to 6 inches over medium heat about 10 minutes, turning and brushing with the oil mixture.