| 2 | yellow bell peppers | | 12 | cherry tomatoes | | 3 | zucchini, 1 x 6 inches each | | 12 | artichoke hearts, quartered, fresh or bottled | | juice of 1 lime | | 1/2 cup | olive oil | | 1 tsp. | finely chopped thyme or 1/2 tsp. dried | | salt and freshly ground pepper | | Rouille sauce |
| | Wash and dry the vegetables. Cut peppers in 1 1/4-inch lengths. Trim artichoke hearts and remove tomato stems, if necessary.
Combine the lime juice, oil, salt, and pepper in a large bowl. Add vegetables and toss.
Soak wood skewers in water for 1/2 hour. Thread skewers with vegetables in a pattern suited to your taste.
When fire is ready, grill vegetables until done, turning carefully as needed. Use any leftover oil/lime juice to baste vegetables while grilling.
Serve grilled vegetables on skewers and pass sauce. Sauce should be put on individual plates by tablespoon(s) to the side of the skewered vegetables. Serves six. |
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