Grilled citrus herb veggie skewers

In a bowl, combine about a third of a cup of olive oil, garlic, finely chopped parsley and chives, lemon juice (seeds kept out), a little hot honey and a pinch of salt and pepper; mix.

Cut green, red and yellow peppers, poblanos, green and yellow zucchini, red onion and Asian eggplant into pieces of about the same size, so small pieces are not starved of grill contact beside wide ones.

Thread onto wide metal skewers (no soaking needed, and pieces do not roll), alternating colours, textures and items.

Spray a little oil on the grate and on the skewers -- the oily sauce would smoke and burn if brushed on now.

Grill, giving a few gentle turns, about five minutes, until colour begins and the vegetables start to soften.

Baste with the sauce, not too heavily; it will smoke and flame, so pull the skewers back if needed but keep the charring. Cook a few more minutes, keeping some crispness; too long and they turn weepy.

Take off the grill and give one more baste.