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Garlic-Tomato Kabobs

Ingredients:

  • 2 yellow bell peppers, seeded and cut into squares
  • 1 can (14 ounce) artichoke hearts (drained)
  • 12 cloves elephant garlic
  • 20-25 cherry tomatoes
  • 16 bay leaves
  • 1 tsp. Oregano
  • 2 TBS. olive oil
  • 1 TBS. Balsamic Vinegar
  • Salt and pepper to taste

Instructions:

  • Thread and alternate peppers, artichoke hearts, garlic, tomatoes and bay leaves
  • Mix oil, oregano, vinegar and salt and pepper.
  • Place the kabobs on the grill rack; brush with the oil mixture.
  • Grill for 8 to 10 minutes, turning and brushing with the oil mixture, until the skins of the tomatoes are charred.
  • Discard bay leaves.
  • Serve while still warm.





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