Ok, so only the rosemary came from my garden, but it was a delight just the same.  My most recent garden swap gave me homegrown eggplant, and my CSA sent me zucchini. Alex is allergic to eggplant so his trip to San Diego was the perfect time to indulge my vegetarian tendencies.  Enter the rosemary… perfect straight sticks, perfect for skewering these homegrown goodies.  Add a little lemon and garlic.  Dinner was done, and it was delightful.

Rosemary Skewered Zucchini and Eggplant

• 1 Japanese eggplant, sliced into 3/4 inch pieces
• 1 zucchini, sliced into 3/4 inch pieces
• 2 rosemary sticks about 10 inches long
• 3 cloves garlic, minced
• 1 lemon, juiced
• 2 Tbsp olive oil
• Maldon salt & pepper

Preheat the grill to high heat.  Holding the top 1.5 inches of rosemary, strip the rest of the leaves off the stick by pulling down against the grain.  Mince the rosemary leaves very finely.  Put the rosemary, garlic, lemon and olive oil in a small bowl and stir.

Using the rosemary sticks as skewers, put the zucchini and eggplant on the rosemary stick.  Brush with the lemon & oil mix with a pastry brush.  Grill for about 3 minutes per side, and continue to baste with the sauce as it grills. Serve over wild rice or grits.  Sprinkle with salt & pepper.