Lamb and Ratatouille Kebabs

• 1 pound lean lamb, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 3 large garlic cloves, pressed
• 1 teaspoon dried rosemary, crumbled
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon dried basil, crumbled
• 1/4 teaspoon cayenne pepper
• 2 small zucchini, cut into 3/4-inch-thick slices
• 2 small Japanese eggplants, cut into 3/4-inch-thick slices
• 1 small red or green bell pepper, cut into 1-inch pieces
• 8 cherry tomatoes
• 6-inch-long bamboo skewers
• Additional olive oil

1. Combine first 8 ingredients in glass baking dish.
2. Marinate 2 hours at room temperature or up to 8 hours in refrigerator.
3. Drain lamb, reserving marinade.
4. Add vegetables to marinade and toss well.
5. Thread lamb on skewers, alternating with vegetables.
6. Prepare barbecue or preheat broiler.
7. Brush kebabs with additional olive oil.
8. Season with salt and pepper.
9. Grill or broil until lamb is slightly charred on outside and pink on inside and vegetables are tender, turning occasionally, about 5 minutes.

lean lamb, olive oil, red wine vinegar, garlic, rosemary, thyme, basil, cayenne pepper, zucchini, eggplants, red, tomatoes, bamboo skewers, olive oil

Taken from www.epicurious.com/recipes/food/views/lamb-and-ratatouille-kebabs-19 (may not work)