- Begin by soaking wooden skewers in water for 30 minutes to prevent them from burning on the grill.
- Preheat your grill to medium-high heat.
- Cut 1 large eggplant into 1-inch cubes and drain 1 can of artichoke hearts.
- Thread the eggplant and artichoke pieces onto the skewers, alternating between the two.
- In a small bowl, mix together 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of dried oregano, and a pinch of salt and pepper.
- Brush the mixture onto the skewers, making sure to coat all sides.
- Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve hot and enjoy your delicious grilled eggplant and artichoke skewers!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.