Ingredients
8 unpeeled small red potatoes8 fresh pearl onions1 tablespoon water1 medium sweet red pepper, cut into 1-inch pieces1 medium green pepper, cut into 1-inch pieces16 cherry tomatoes1 small zucchini, cut into 1/4-inch slicesVINAIGRETTE:2/3 cup olive oil1/3 cup red wine vinegar2 garlic cloves, minced1 tablespoon dried oregano1 teaspoon salt1/4 teaspoon pepper4 ounces crumbled feta cheese, optional
Preparation
Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain.
On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag.
In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired.
