Grilled Vegetables on Rosemary Skewers
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1 red pepper
1 yellow pepper
4 slim zucchini, sliced
1 red onion, cut into chunks
1 fennel bulb, sliced (optional)
2 garlic cloves, crushed
1 sprig fresh rosemary
2 sprigs fresh thyme
salt and ground black pepper
2 teaspoons olive oil

Cut the peppers in half, remove the seeds and cut the flesh into chunks. 
Divide between 12 fresh rosemary stems or 12 bamboo kebab skewers, 
threading alternately with the courgettes, red onion and fennel (if using).

Place the kebabs in a foil-lined grill pan. Sprinkle with the crushed 
garlic. Strip the leaves from the rosemary and thyme and scatter them over 
the kebabs with a grinding of salt and pepper. Put the olive oil in a 
shallow dish and roll the kebabs lightly in it.

Pop under a preheated hot grill and cook, turning occasionally, until the 
vegetables are tender and slightly charred.

From: FDRreceipes.com