Ingredients:

• 1 small brinjal, unpeeled, cut into 50mm cubes
• 250g carrots, scraped and cut into 15mm-thick slices
• about 12 small, thin-skinned potatoes (40mm diameter each)
• 500g baby marrows, trimmed and cut into 25mm-thick slices
• 2 small red or green peppers, seeded and cut into 25mm squares

• 1 large onion, cut into chunks
• 2 cloves of garlic, crushed
• 3ml pepper
• 125ml dry white wine
• 125ml white wine vinegar
• 30ml sunflower oil
• 5ml dried thyme
• 5ml dried rosemary
• 5ml finely grated lemon rind
• 5ml syrup or molasses
• 5ml fresh lemon juice

Method:

Conventional Method for vegetables:

1. Cook brinjal in 25mm-deep boiling water, about three minutes, drain.
2. Cook carrots in 25mm-deep boiling water, about seven minutes, until crispy tender, drain.
3. Cook unpeeled potatoes in just enough boiling water to cover, about 20 minutes, or until cooked through but still firm.
4. Drain and cut in half.

Microwave Method for vegetables:

1. Place brinjal in a casserole dish, add 125ml hot water, cover, microwave on 100% power, two to three minutes.
2. Place carrots in a casserole dish, add 125ml hot water, cover, microwave on 100% power, four to six minutes.
3. Place potatoes in a casserole dish, add 250ml hot water, microwave on 100% power, eight to ten minutes or until just firm.

To complete:

1. Place all prepared vegetables in a plastic bag, set aside.
2. Place all herb marinade ingredients in a food processor, blend until smooth.
3. Pour marinade over vegetables in bag, seal well, shake gently.
4. Place bag in a shallow pan, refrigerate at least two hours or overnight, turning occasionally.
5. Drain and reserve marinade.
6. Thread vegetables alternately onto eight metal skewers.
7. Place on a lightly greased rack 200mm above a bed of glowing coals.
8. Cook, turning and basting often with marinade, about 10 minutes, until vegetables are tender.
9. Alternatively, place under a preheated griller, grill ten minutes, turning frequently.

Serve hot.