Preparation

1. Combine all the ingredients for the marinade; place the fish, shrimp and scallops into a deep dish and pour the marinade over top; marinate in the refrigerator for 2-4 hours. 
2. Make the aioli: puré the sundried tomatoes and basil in a blender; blend into the aioli. Set aside in the refrigerator. 
3. For the vegetable salad: cut all the vegetables (except the tomatoes) lengthwise into halves or quarters depending on their size and drizzle them with olive oil. Season with salt and pepper.
4. Place the shrimp, scallops (halved if necessary) and cubes of swordfish onto skewers, alternating ingredients. Each kebab should weigh about 175 g (6 oz.).

Cooking

1. Place the kebabs on the grill and cook for about 4 minutes on each side, depending on thickness. 
2. Place the vegetables on the grill, removing them when tender and nicely marked. 

Finishing

1. Let the vegetables cool and then cut them into pieces about 2.5 cm (1") long. Add the tomatoes in 1 cm dice, the garlic, cumin, balsamic vinegar and olive oil. Combine well. 
2. Just before serving, divide the grilled vegetable salad among plates; lay two kebabs, overlapping, on top of the salad. 
3. Pour a few drops of aioli over the kebabs and serve the rest on the side.