Instructions: Cut the filets into 1 1/2-inch pieces and place in a small bowl. Whisk together the oil, lemon juice, basil, oregano, thyme and rosemary and pour over the fish, tossing gently to coat. Cover tightly and marinate in the refrigerator for 2 hours.

Preheat the oven to 400 degrees. Remove the fish from the marinade and discard the marinade. Combine all the vegetables and steam lightly for about 3 minutes.

Assemble the kabobs on 4 skewers, alternating fish and vegetable pieces as desired. Spray the rack on a broiler pan with nonstick cooking spray and place the skewers on the rack.

Bake for 6 minutes. Turn the kabobs and bake for 6 to 7 minutes or more until the fish flakes easily with a fork.

This recipe yields 2 servings.

Serving size: 2 skewers.

Comments: Kathleen and Connie suggest getting fresh vegetable items of the salad bar to prevent waste!

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