Preheat the barbecue at medium low. In a small bowl, mix the mint, oil, lime juice, cumin and garlic. Add the vegetables and let marinate 15 minutes. Thread mushrooms, tomato, pepper and red onion alternately on each of four skewers. Set the marinade aside. Place the brochettes on the oiled barbecue grill. Close the cover and cook for about 15 minutes or until the vegetables soften. Turn and brush on marinade often while cooking. Add salt and pepper. Serve immediately.

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2 Tbsp. (30 mL) fresh mint, chopped 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) fresh lime juice 1/2 tsp. (2 mL) cumin 1 garlic clove, finely chopped 12 mushrooms 12 tomato cherries 1 large red pepper, seeds removed and cut in 1 in. (2.5 cm) pieces 1 red onion, cut in 1 in. (2.5 cm) pieces salt and ground pepper to taste