Vegetable and Herb Kebabs
Preheat the broiler to a high heat.
Rinse and halve the bell peppers and place with skin-side up on a lined baking sheet. Cook for about 10 minutes under the broiler until the skin begins to blister. Remove, peel, cool and cut lengthwise into 3 cm wide strips (approximately 1 1/4 inches).
Rinse and peel the zucchini and cut lengthwise into thin slices. Cut the cheese into small pieces and wrap in the bell pepper and zucchini strips. Thread onto skewers along with the olives, season with salt and pepper and brush with a little melted herb butter.
Cook under the broiler for 5-8 minutes until the vegetables are well browned and the cheese melts.
Rinse the herbs, pat dry and chop. Shower the kebabs with the chopped herbs and serve with the herb butter.