Veggie skewers

Peel 1 green and 1 red bell pepper with a vegetable peeler, cut into 4 and remove seeds.
Mix with 1 tsp. coarse salt and leave to drain for 1 hour in the fridge.

Quickly rinse and dry the peppers.

Meanwhile:
Peel 1 eggplant and cut into pieces of the same size as the peppers.
Rinse 2 zucchinis, cut lengthways into 2 without peeling, scoop out seeds and cut into chunks.
Quickly rinse 8 mushrooms. Remove the stems.
Rinse 8 small olive tomatoes.
Peel 1 red onion and cut into 4 wedges, then separate each wedge into two thick "petals".
Cut 4 dried apricots into 2.

Thread the vegetables onto 8 skewers:
Alternate zucchini, bell pepper, tomato, dried apricot, eggplant, onion, mushroom.
Arrange skewers on a platter and brush with 10 cl olive oil.
Sprinkle with thyme.
Leave to marinate in the fridge for at least 1 hour.

Then cook the brochettes on the grill or a la plancha, turning regularly.

This recipe is close to the Tian or to a ratatouille.
Sweetness of dried apricots will replace the one of carrots. A plancha is better than a grill to avoid burned olive oil smoke.
An oven is also possible. Preheat to 180 °C/350 °F and bake between 2 baking papers for 30 min. Then turn the skewers and bake for another 30 min.