LEMON - PEPPER SEAFOOD KEBABS

LEMON - PEPPER SEAFOOD KEBABS 1/2 c. olive oil 1/2 c. fresh lemon juice 1 tbsp. minced fresh parsley 1 tbsp. minced fresh thyme 1 tbsp. grated lemon peel 1 tbsp. freshly ground pepper 8 sea scallops 4 thin prosciutto slices, halved lengthwise 8 lg. shrimp, peeled (tails left on) 4 sm. patty pan squash, trimmed 4 lg. pearl onions, peeled 6 lg. mushrooms 1 med. red bell pepper, quartered & seeded 1 med. yellow bell pepper, quartered & seeded 1 long Japanese eggplant, cut crosswise into 4 pieces 1 med. green bell pepper, quartered & seeded

Combine first 6 ingredients in small bowl. Wrap each scallop with prosciutto; secure with toothpick. Place scallops and shrimp in shallow dish. Pour oil mixture over. Cover; marinate in refrigerator 2 hours. Cook squash in large pot of boiling salted water until just beginning to soften in center, about 6 minutes. Transfer to colander, using slotted spoon. Add onions to water and boil until just beginning to soften in center, about 5 minutes. Drain thoroughly. Thread all vegetables on 2 skewers.

Prepare barbecue grill with white coals. Alternate scallops and shrimp on 2 skewers; reserve marinade. Oil grill rack. Place vegetable and seafood skewers on rack and cook until seafood just turns opaque and vegetables begin to brown, basting with marinade, about 12 minutes, turning once.

Mound rice on platter. Top with vegetable and seafood skewers. Brush vegetables and seafood with marinade. Serve immediately.

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