Artichoke And Eggplant Skewers

• 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh oregano
• 4 teaspoons extra-virgin olive oil
• 2 garlic cloves, minced
• 6 frozen artichoke hearts, thawed and quartered
• 24 (1-inch) cubes eggplant (about 3/4 pound)
• 24 cherry tomatoes
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges (optional)

1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a small bowl; stir well with a whisk.
3. Thread artichoke hearts, eggplant, and tomatoes alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 6 minutes or until tender, turning frequently. Place skewers on a platter; brush with juice mixture. Sprinkle with salt and pepper. Serve with lemon wedges, if desired.

lemon juice, fresh oregano, extravirgin olive oil, garlic, frozen artichoke, tomatoes, cooking spray, salt, freshly ground black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/artichoke-eggplant-skewers (may not work)