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servings:

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 vegetables and halibut.

• 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
• 12 metal skewers

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