Artichoke and Eggplant Skewers

Ingredients

• 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh oregano
• 4 teaspoons extra-virgin olive oil
• 2 garlic cloves, minced
• 6 frozen artichoke hearts, thawed and quartered
• 24 (1-inch) cubes eggplant (about 3/4 pound)
• 24 cherry tomatoes
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges (optional)

Preparation

1. 1. Prepare grill to medium-high heat.
2. 2. Combine first 4 ingredients in a small bowl; stir well with a whisk.
3. 3. Thread artichoke hearts, eggplant, and tomatoes alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 6 minutes or until tender, turning frequently. Place skewers on a platter; brush with juice mixture. Sprinkle with salt and pepper. Serve with lemon wedges, if desired.