Halibut Brochettes Provençale

Name: Halibut Brochettes Provençale
Yield: 4
Ingredients: 1 1/2 tablespoons minced fresh basil; 2 teaspoons fresh marjoram minced; 2 teaspoons fresh thyme minced; 1 teaspoon fresh rosemary minced; 1 teaspoon fresh sage minced; 1/2 teaspoon fennel seeds chopped; 1/4 teaspoon dried lavender blossoms finely chopped; 1 zucchini 1 1/2-inch-diameter, cut into eight 1/2-inch-thick rounds; 1 eggplant unpeeled slender, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces; 8 plum tomatoes mini, or large cherry tomatoes; 16 mini bell peppers in assorted colors, from one 5-ounce package or 1 bell pepper cut into 1-inch squares; 1 red onion small, cut into 4 wedges, each wedge halved crosswise, layers kept intact; 5 tablespoons extra-virgin olive oil divided; 1 1/2 pounds halibut cut into 1 1/2-inch cubes; 5 tablespoons fresh lemon juice divided; 2 garlic cloves pressed; 1/3 cup dry white wine; vegetable oil spray Nonstick

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Ingredients

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4 SERVINGS

1 1/2 Tbsp. minced fresh basil

2 tsp. fresh marjoram (minced)

2 tsp. fresh thyme (minced)

1 tsp. fresh rosemary (minced)

1 tsp. fresh sage (minced)

1/2 tsp. fennel seeds (chopped)

1/4 tsp. dried lavender blossoms (finely chopped)

1 zucchini (1 1/2-inch-diameter, cut into eight 1/2-inch-thick rounds)

1 eggplant (unpeeled slender, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces)

8 plum tomatoes (mini, or large cherry tomatoes)

16 mini bell peppers (in assorted colors, from one 5-ounce package or 1 bell pepper cut into 1-inch squares)

1 red onion (small, cut into 4 wedges, each wedge halved crosswise, layers kept intact)

5 Tbsp. extra-virgin olive oil (divided)

1 1/2 lb. halibut (cut into 1 1/2-inch cubes)

5 Tbsp. fresh lemon juice (divided)

2 garlic cloves (pressed)

1/3 cup dry white wine

vegetable oil spray (Nonstick)

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Halibut Brochettes Provençale

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