Vegetable Skewers Grilled with Tomato Salsa

For the vegetable skewers, rinse eggplant  and zucchini. Cut eggplant into 8 pieces and cut each zucchini into 4 pieces. Lightly salt eggplant. Peel shallots and cut in half. Trim mushrooms.

Rinse cherry tomatoes and baby corn cobs and cut all in half. Rinse rosemary, shake dry and cut into 4 pieces. Cut bay leaves in half.

Alternately layer prepared vegetables and herbs on 8 skewers, brush with 1 tablespoon olive oil and season with salt and pepper.

Place vegetable skewers on a hot barbecue or a preheated oven broiler and cook on aluminum grill trays, watching carefully, for about 25-30 minutes.

For the tomato salsa, blanch tomatoes, let cool briefly, peel, cut into quarters, remove seeds and dice. Drain sun-dried tomatoes and also cut into small cubes.

Rinse scallions, trim and chop.

In a bowl mix remaining olive oil, lemon juice, salt, pepper and cayenne pepper together with prepared tomatoes and scallions.