Rainbow Veggie Skewers

Wow yourself and your friends at your next gathering with these colorful and tasty kabobs, then knock it out of the park with the perfect quick summer dessert! PRO-TIP: If using bamboo skewers, soak them in water for 20-30 minutes to prevent them from catching fire!!! Always watch while grilling, do not leave unattended! First: Rainbow Veggie SkewersPrep: About an hour or so plus marinading Cook: 10 min - about 16 skewers

INGREDIENTS:

Vinaigrette

1/4 Cup Olive / Avocado Oil

2 Tbsp White Wine Vinegar

2 Tbsp Red Wine Vinegar

2 Cloves of Garlic - minced

1/2 Tsp Salt

1/4 Tsp Pepper Veggies

16 Cherry or Grape Tomatoes

1 Red Bell Pepper - cored, chopped into 1" squares

1 Orange Bell Pepper - cored, chopped into 1" squares

1 Yellow Bell Pepper - cored, chopped into 1" squares

1 Jalapeno Pepper - cored, seeds removed, cut into half-moon pieces

1 Poblano Pepper - cored, seeds removed, cut into half-moon pieces

1 Zucchini - chopped 1/8" rounds

1 Green Bell Pepper - cored, chopped into 1" squares

1 Large Red Onion, cut into bite-sized chunks

8 Baby Purple Potatoes, boiled and cut into 3 pieces

DIRECTIONS:

Whisk all vinaigrette ingredients together in a bowl until blended.

Place potatoes into a large pot then fill with salted, cold water until the potatoes are covered and have another inch or two of water above them. Bring the pot to a boil, then let potatoes gently boil for 10 minutes or until you can pierce potatoes easily. Drain. Cool for 10 minutes.

Add cut potatoes to the other prepared veggies and toss in the vinaigrette. Cover and refrigerate for at least an hour or up to 6 hours.

Skewer veggies in ROYGBIV (rainbow) order for the most festive presentation! Grill over medium heat 5-8 minutes per side or until cooked through, serve immediately.