Halibut Brochettes Provençale

Name: Halibut Brochettes Provençale
Yield: 4 Servings
Ingredients: 1 1/2 tablespoons minced fresh basil; 2 teaspoons minced fresh marjoram; 2 teaspoons minced fresh thyme; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh sage; 1/2 teaspoon chopped fennel seeds; 1/4 teaspoon finely chopped dried lavender blossoms*; 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds; 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces; 8 mini plum tomatoes 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 small red onion, 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; Nonstick vegetable oil spray; 12 metal skewers

By Jeanne Thiel KelleyPhotography by Andrea Chu

June 8, 2009

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Andrea Chu

Recipe notes