Spiedini of veggies, mozzarella and aromatic bread

I absolutely love this recipe. My mom found it on La Cucina Italiana magazine a few years back and we enthusiastically started making these spiedini (Italian for skewers) for parties and family gatherings. It's great summer recipe because you out to good use the bounty of fresh zucchini and bell peppers that we get to see in June, July and August. The eggplants... not so much. Not in Florida. They are too big, too expensive and they usually don't taste like much, which means that eggplants have quickly become one of my least favorite ingredients. But everyone else loves them, so I put them in the spiedini anyway. Yes, I'm THAT nice =)

SPIEDINI OF VEGGIES, MOZZARELLA AND AROMATIC BREAD

1 red bell pepper
1 yellow bell pepper
2 zucchini
1 small eggplant
16 cherry mozzarella balls
2 cups of Italian bread
1 bunch of fresh parsley
1 tablespoon dried marjoram
1 tablespoon dried thyme
Salt and pepper to taste
Extra virgin olive oil
3 garlic cloves

Cut vegetables into 1/2 inch thick chunks and grill on a grilling pan. Set aside on a plate and season with salt. On each skewer place two of each: red pepper, eggplant piece, zucchini slice, yellow pepper piece, mozzarella ball.

Using fingers, break bread into very small pieces. Heat olive oil and garlic cloves in a skillet for a minute, until fragrant. Add bread, season with salt and pepper. Let bread soak up oil for 30 seconds. Add herbs, stir and remove from heat.

Sprinkle bread mixture over vegetable skewers and serve with extra olive oil on the side.