Lemon Pepper Seafood Kebabs

• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 Tbsp minced parsley
• 1 Tbsp minced thyme
• 1 Tbsp lemon zest
• 1 Tbsp ground black pepper
• 8 large scallops
• 4 prosciutto slices
• 8 large shrimp, raw but shelled and deveined
• 4 pattypan squash
• 4 large pearl onions
• 6 large mushrooms
• 1 medium red pepper
• 1 medium yellow pepper
• 1 long Japanese eggplant
• 1 medium green pepper

1. Combine first 6 ingredients in a small bowl and mix thoroughly. Wrap each scallop with half (lengthwise) slice of prosciutto and secure with a toothpick. Place the scallops and shrimp in the oil mixture. Cover and marinate in the fridge for 2 hours.
2. Parboil squash in boiling water for about 6 minutes, transfer to colander, and add onions to water and boil for 5 minutes. Drain.
3. Thread all veies on skewers. Skewer seafood separately, reserving marinade.
4. Oil the grill cook kebabs until seafood turns opaque, about 8-10 minutes on medium heat, turning once. Brush food with marinade before serving.

olive oil, lemon juice, parsley, thyme, lemon zest, ground black pepper, scallops, shrimp, pearl onions, mushrooms, red pepper, yellow pepper, long japanese eggplant, green pepper

Taken from www.epicurious.com/recipes/member/views/lemon-pepper-seafood-kebabs-1240981 (may not work)