Soak the grape leaves in cool water for 10 minutes.
Rinse, then dry on paper towels and cut away tough stems.
Combine all prepared vegetables (including spinach) in a bowl and toss with the olive oil, cumin, oregano and salt.
Lay out in an even layer on a greased baking/roasting tray and roast in oven for 30 minutes, or until golden.
Remove from oven and allow to slightly cool.
Drain off any excess juices and add to a bowl along with the lime juice and freshly chopped coriander, toss to combine.
Place 1 tablespoon of the roasted vegetable mixture on each leaf, 3/4″ from stem end. Fold stem end over the filling & roll into a firm packet.
Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1″ apart. Set aside and continue with the lime beans.
15 minutes before serving, heat a grill to medium to high heat. Lightly brush the stuffed vine leaves with a little oil and grill for 5 minutes on each side.