|Rosemary leaves||1 Tablespoon|
|Thyme leaves||1 Tablespoon|
|Balsamic vinegar||2 Fluid Ounce (60 Milliliter)|
|Olive oil||2 Tablespoon|
|Baby eggplant||2 , halved|
|Zucchini||2 , halved|
|Semi dried tomatoes||5 Ounce (155 Gram)|
|Red pepper||1 , diced|
|Spicy salami||8 Ounce (250 Gram)|
|Pesto||2 Fluid Ounce (60 Milliliter)|
|Sour cream||4 Ounce (125 Gram)|
|Ground black pepper||To Taste|
1. Place rosemary leaves, thyme leaves, vinegar and oil in a bowl and whisk to combine. Cut eggplant and zucchini into cubes. Add to vinegar mixture, then add tomatoes and red pepper. Toss to coat vegetables with marinade, cover and marinate for 30-60 minutes.
2. To make dipping sauce, place pesto, sour cream and black pepper to taste in a bowl and mix to combine.
3. Preheat barbecue to a high heat. Roll salami slices tightly. Drain vegetables and reserve marinade. Thread vegetables and salami rolls, alternately, onto small skewers. Cook skewers, brushing frequently with reserved marinade, on oiled barbecue grill for 1-2 minutes each side or until vegetables are tender.