Grilled Rosemary Vegetables

This recipe is dedicated to my friend Rosie who complained that I haven't posted a new recipe lately.

Ingredients:

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

Instructions:

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.