|Chopped fresh oregano||1 Tablespoon|
|Olive oil||8 Tablespoon|
|Eggplant||2 , cut into thick slices|
|Zucchini||2 , cut into thick slices|
|Onions||2 , quartered|
|Red pepper||1 , cubed|
|Green pepper||1 , cubed|
|Fontina cheese||8 Ounce, cubed (250 Gram)|
|For oregano focaccia|
|Yeast||1⁄2 Ounce (15 Gram)|
|Flour||8 Ounce (250 Gram)|
|Olive oil||3 Tablespoon|
|Parmesan cheese||2 Ounce, grated (60 Gram)|
|Coarse salt||1 Tablespoon|
|Fresh oregano||1 Tablespoon (To Garnish)|
1. Place oregano and oil in a bowl. Add eggplant, zucchini, onions and peppers, toss to coat. Cover and stand 30-60 minutes.
2. To make focaccia, dissolve yeast with 1/2 cup lukewarm water and sugar. Combine flour and salt, place in a food processor and add yeast mixture. Process while gradually adding lukewarm water to form a dough. Cover with plastic food wrap and stand in a warm place until dough rises lightly. Roll out dough on a floured surface and place on an oiled baking tray. Sprinkle with grated cheese, coarse salt and oregano. Bake at 220° C/440° F/Gas 7 until golden and crisp. Cut diagonally into bars.
3. Preheat barbecue at high heat. Drain vegetables and reserve marinade. Thread vegetables and cheese, alternately, in skewers. Cook on grill, brushing frequently with marinade, 1-2 minutes each side or until vegetables are tender.