Grilled Vegetarian Skewers

Serves:8
Preparation Time: 30 mins
Marinating Time: Overnight
Cooking Time: 15 mins

Ingredients:

• 2 bell peppers (1 red and 1 yellow), cut into 1 inch chunks 
• 1 capsicum, cut into 1 inch chunks 
• 2 small eggplants, cut into 1 inch chunks
• 10 button mushrooms
• 2 medium white onions, peeled and cut into 1 inch chunks 
• 15 cherry tomatoes
• 1 bowl of fetta cheese cut into 1 inch chunks 
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 5 cloves garlic, ground into a paste
• 3 tablespoons olive oil
• salt to taste
• cracked pepper to taste 

Method:

•  If you have wooden skewers, soak them in water for 2 hours to avoid them flaking off when cooking. It is preferred that you use metal skewers.
• Combine the balsamic vinegar, dijon mustard, rosemary, oregano, garlic, olive oil, salt and pepper in bowl. Whist until well combined.
• Put all the veggies in a big salad bowl and pour the marinade over them. Toss well.
• Cover the salad bowl and leave in your fridge overnight.
•  When you're ready to grill them, pre-heat a non-stick pan or BBQ grill while you put in all the veggies in the skewers in any order you like but maintain a consistent pattern.
• Grill each skewer for about 12 mins, turning sides every 3 mins to ensure that all 4 sides of the veggies are cooked well.
• Serve hot and enjoy!!