Cut the pepper in half, remove seeds and cut it again in halves lengthwise. From the 4 parts obtained, cut 4 equal squares to get 16 pepper pieces.
Cut the eggplant and zucchini lengthwise into quarters, then cut each quarter into 1 cm thick slices.
Form the vegetable skewers alterating cherry tomatoes, aubergine and zucchini slices and two squares of pepper for each one.
Mix olive oil and balsamic vinegar along with time and finely chopped rosemary sprigs. Spread this marinade evenly on the skewers using a brush, season with salt and pepper then let the skewers rest in the fridge for at least one hour.
Grease lightly the vegetable basket and heat it on the barbecue. Arrange the skewers on the basket then close the barbecue and cook for 10 minutes.
Open the barbecue and turn the skewers on the other side. Close the barbecue then cook 5 minutes more. Serve hot or room temperature.