Grilled tomato and melon skewers

INGREDIENTS

Marinade

• 45 mL (3 tablespoons) Compliments olive oil
• 60 mL (1/4 cup) Biological Compliments maple syrup
• 125 mL (1/2 cup) Compliments balsamic vinegar
• 30 mL (2 tablespoons) fresh thyme

Skewers

• 24 cherry tomatoes
• 8 honeydew cubes 
• 8 cantaloupe cubes
  

PREPARATION

In a bowl, combine oil, 30 mL (2 tablespoons) maple syrup, 30 mL (2 tablespoons) balsamic vinegar and 15 mL (1 tablespoon) thyme. Reserve. Using a wooden skewer, prick tomatoes so that they soak up marinade. Place tomatoes, honeydew melon and cantaloupe in the marinade. Stir and allow to sit for 1 hour in the fridge. In the meantime, soak 8 wooden skewers in water.

Reserve. Pour remaining maple syrup and balsamic vinegar into a small saucepan. Heat over medium-high heat until the mixture is syrupy and reduced by two-thirds. Reserve.

Thread a cherry tomato, a honeydew cube, another tomato and a cantaloupe cube onto a skewer, and end with another tomato. Repeat for the other skewers. Heat barbecue grill to medium heat.

Cook skewers for about 2 minutes on each side, or until fruit is hot but still firm. Serve by spooning balsamic vinegar syrup over skewers and sprinkling with fresh thyme. Serve with grilled fish.

Variation: For a change of flavours, replace maple syrup by honey, and balsamic vinegar by white wine vinegar.