Monkfish Provençal Kebabs

• 2 tablespoons white wine vinegar
• 1/4 cup minced dried tomatoes in oil
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh or 1 teaspoon dried marjoram
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 1 1/2 pounds monkfish, cut into pieces
• 1 small eggplant, cubed
• 1 (8-ounce) package fresh mushrooms

1. Stir together first 8 ingredients in a large bowl. Gradually whisk in olive oil in a slow, steady stream until blended.
2. Alternately thread monkfish, eggplant, and mushrooms onto 8 (8-inch) skewers; brush with sauce. Cover and chill 30 minutes.
3. Grill, covered with lid, over medium-high heat (350u0b0 to 400u0b0) 5 to 6 minutes on each side or until done.

white wine vinegar, tomatoes, fresh basil, thyme, marjoram, garlic, salt, freshly ground pepper, extravirgin olive oil, monkfish, eggplant, mushrooms

Taken from www.myrecipes.com/recipe/monkfish-provenal-kebabs (may not work)