Rainbow Veggie Kebabs with Mediterranean-Style Marinade

1 large orange bell pepper (1)

1 large yellow bell pepper (1)

1 pint cherry tomatoes (255 g)

1 large zucchini (1)

1 large Chinese eggplant (1)

½ medium red onion (½)

Mediterranean-Style Marinade:

¼ cup canola oil (60 mL)

½ lemon, juiced (½)

1 clove garlic, minced (1)

1.5 Tbsp dried rosemary (22 mL)

1 tsp ground cumin (5 mL)

1 tsp ground coriander (5 mL)

1 tsp ground cinnamon (5 mL)

½ tsp dried oregano (2 mL)

¼ tsp salt (1 mL)

6 large skewers, metal or bamboo (soak bamboo skewers in water for 30 minutes) (6)
1. Cut all vegetables (except tomatoes) into large bite-sized pieces of equal size for even cooking.
2. In a small bowl, mix canola oil, garlic, lemon juice and spices. Transfer spice mixture to large freezer bag. Add vegetables to freezer bag, seal and carefully shake to coat evenly. Place bag in refrigerator for a minimum of 30 minutes to marinate.
3. Preheat barbecue grill to 300°F (150°C).
4. Remove vegetables from freezer bag and assemble skewers, alternating vegetables and colours. Discard leftover marinade.
5. Once barbecue reaches temperature, place skewers on hot grill. Cook vegetable skewers with the barbecue lid open. Using barbecue tongs, rotate skewers often for even grilling. Remove once skewers have even grill marks on all sides, approximately 10-15 minutes.