Ingredients
¼cupolive oil
2tbspwhite balsamic vinegar,or white wine vinegar
2garlic cloves,minced
½tspsalt
¼tspblack pepper,freshly-ground
16tomatoes,cherry or grape
1red bell pepper,cored and cut into 1-inch squares
1orange bell pepper,cored and cut into 1-inch squares
1yellow squash,halved and cut into ½ -inch thick slices
1yellow bell pepper,cored and cut into 1-inch squares
1zucchini,halved and cut into ½-inch thick slices
1green bell pepper,cored and cut into 1-inch squares
1red onion,large, peeled and quartered then cut into bite-sized pieces
8purple potatoes,halved
Preparation
Whisk the olive oil, balsamic vinegar, garlic, salt, and pepper together until blended. Set aside.
Bring a large pot of water to a boil.
Add the halved purple potatoes, then boil for 10 minutes or until fork tender, stirring occasionally. Drain.
Add the purple potatoes and the bell peppers, yellow squash, zucchini, and onions to a large bowl.
Toss with the vinaigrette until combined.
Cover and refrigerate for at least 10 minutes, or up to 8 hours.
Heat the grill to medium heat.
Thread the vegetables onto the skewers. Sprinkle with additional salt and pepper, if desired.
Place the skewers on an oiled grill, then cook for 5 to 7 minutes per side, or until cooked through.
Serve, and enjoy!
