Grilled Vegetable Kabobs on the BBQ

Ingredients

4 peppers (red, yellow and green) cut into squares, with the seeds removed
Cherry tomatoes
2 medium zucchini, cut into 1" chunks
2 onions, quartered and halved
1 medium eggplant, cut into 1" chunks
8 tbsp olive oil
A bunch of fresh herbs (oregano, basil, thyme or other favorite)
fresh lemon juice (1 lemon)
1 tsp sugar
1 clove garlic (or more, if desired), minced
Sea salt and fresh ground pepper

Procedure

Chop up the herbs with the olive oil, add the lemon juice, the sugar and the garlic, and place in a jar. Slice the peppers, onions, zuchinni, and eggplant into thick chunks. Skewer the vegetables by alternating them and adding in the cherry tomatoes. Or, skewer the vegetables of the same type together so they cook the same. Brush the kabobs generously with the dressings. Season with salt and pepper.

Grill them on the barbecue and cover with lid over medium heat, turning the kabobs from time to time being careful not to burn them. You can brush the kabobs again with the olive oil dressing. Serve with meat kabobs.