Halibut Brochettes Provençale

Name: Halibut Brochettes Provençale
Ingredients: 1 1 1/2 inch diameter zucchini, cut into eight 1/2 inch thick rounds; 1 1/2 pounds halibut, cut into 1 1/2 inch cubes; 1 1/2 tablespoons minced fresh basil; 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh sage; 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1 to 1 1/4 inch pieces; 1/2 teaspoon chopped fennel seeds; 1/3 cup dry white wine; 1/4 teaspoon finely chopped dried lavender blossoms*; 16 mini bell peppers in assorted colors (from one 5 ounce package) or 1 bell pepper cut into 1 inch squares; 2 garlic cloves, pressed; 2 teaspoons minced fresh marjoram; 2 teaspoons minced fresh thyme; 5 tablespoons extra virgin olive oil, divided; 5 tablespoons fresh lemon juice, divided; 8 mini plum tomatoes or large cherry tomatoes; Nonstick vegetable oil spray