Ingredients

1 1/2 tablespoons minced fresh basil

2 teaspoons minced fresh marjoram

2 teaspoons minced fresh thyme

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh sage

1/2 teaspoon chopped fennel seeds

1/4 teaspoon finely chopped dried lavender blossoms*

1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds

1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces

8 mini plum tomatoes or large cherry tomatoes

16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares

1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact

5 tablespoons extra-virgin olive oil, divided

1 1/2 pounds halibut, cut into 1 1/2-inch cubes

5 tablespoons fresh lemon juice, divided

2 garlic cloves, pressed

1/3 cup dry white wine

Nonstick vegetable oil spray

• Special Equipment: 12 metal skewers

Description

The Herbes De Provence Blend Is Even Better When It's Made From Fresh Herbs. Here, It Creates An Elegant Pairing For A Colorful Mix Of Summer...

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