This one makes KILLER leftovers!
Each type of veggie goes on its own skewer so they cook evenly. Cubed and peeled eggplants, marinated garlic cloves, italian squash or zucchini, cherry tomatoes, button mushrooms, shrimp (peeled, tail on or off), onions, bell peppers, whatever tickles your fancy, but absorbent/spongy veggies work best.
Into the blender/mini food processor (eyeball it. You know what you like): Olive oil, lemon juice, thyme, oregano, black pepper. Fresh or dried herbs, don't matter. Add salt if you like, but I try to keep it low sodium.
Divide the marinade and drop the shrimp into half to marinate about 20-30 mins. Brush your veggies with the marinade before they go on the grill. Load everything onto the grill, and baste continuously while everything cooks. You call it on the doneness. Again, you know what you like.
This stuff is good straight off the grill, but even better for lunch the next day, so make extras!
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"A woman may develop wrinkles and cellulite, lose her waistline, her bustline, her ability to bear a child, even her sense of humor, but none of that implies a loss of her sexuality, her femininity”
-Barbara Gordon
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