Instructions: Mix all marinade ingredients together. Cut swordfish or salmon into 1-inch cubes, and add all seafood to marinade. Refrigerate for 2-4 hours. Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or salmon until skewer is filled (about 6 ounce each skewer). If you use wooden skewers, soak in water for 2 hours before adding seafood.

To grill seafood, barbecue must be very hot. Season each skewer with salt and cook for about 4 minutes on each side. Divide vegetable salad evenly on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side.

Serves 6.

Grilled Vegetable Salad:
Cut onions, carrots, zucchini, and eggplant in half lengthwise. Cut bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick slices. Mix all vegetables with salt, pepper, and 1/2 cup olive oil.

Place on hot barbecue and grill until tender and brown (some vegetables may take longer than others). Remove from grill, cool, and cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and add to vegetables. Mix vegetables with garlic, freshly chopped herbs, cumin, the remaining olive oil, and balsamic vinegar.

Sun-Dried Tomato Basil Aioli:
In a food processor, puree sun-dried tomatoes, basil, and garlic with balsamic vinegar. Slowly add olive oil and season with salt and pepper. Keep refrigerated until ready to use.

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