"Mediterranean Vegetable Skewers"
4 cloves of garlic
250ml olive oil
4 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tsp sea salt
1 tsp freshly ground black pepper
2 sprigs of fresh thyme, stripped
1 small aubergine
1 red pepper
1 yellow pepper
Must have accessory - Weber® Style Skewer Set
Finely grate the garlic cloves in to a bowl with the olive oil, balsamic and red wine vinegar, salt, pepper and the stripped thyme leaves.
Cut the aubergine into rough 2cm cubes, and slice the courgette into discs 2cm thick.
Cut both peppers in half lengthwise. Remove the stems, core and seeds and flatten with the palm of your hand. Cut both peppers into irregular shapes about 2cm square.
Place all of the prepared vegetables in the bowl with the marinade, coat thoroughly and cover with cling film before refrigerating for at least an hour (up to 4 hours).
Lace the vegetables onto your skewers alternating between aubergine, courgette and pepper until everything has been used.
Brush the cooking grate clean and grill (direct method, medium heat) the skewers, with the lid closed as much as possible, until tender.
Turn the skewers only once but if theyre colouring too quickly, sear on all sides before transferring to an area of in-direct heat.