"Garden jewels on a string" best describe these easy-to-prepare kabobs.

Ingredients
1/4 cup Carapelli extra virgin olive oil
2 tablespoons Carapelli balsamic vinegar
1 tablespoon snipped fresh herbs such as oregano, basil, thyme and rosemary
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried mustard
1 clove garlic, minced
8 red-skinned new potatoes, quartered and par-boiled
2 small red onions, cut into 8 wedges
1 red bell pepper, cut into 1-inch pieces
1 small zucchini, halved lengthwise and sliced
1 small yellow summer squash, halved lengthwise and sliced

Preparation Directions
In bowl, combine olive oil, vinegar, herbs, Parmesan cheese, mustard and garlic. On eight, 10-inch skewers, alternately thread the vegetables. Brush each kabob with olive oil mixture. Prepare grill. Grill kabobs over medium-high heat, turning occasionally, until lightly browned and vegetables are crisp-tender, about 15-18 minutes. During grilling, brush kabobs with olive oil mixture to prevent the vegetables from drying out. Serves 4.

Preparation Time: 20 minutes

Total Time: 40 minutes

Wine Suggestion: Chardonnay

Serving Suggestion
Using rosemary sprigs as skewers will add a special touch to the presentation of your meal whether it be a sit-down dinner or a backyard barbecue. To use fresh rosemary sprigs as skewers, first grill your vegetables on metal or wooden skewers, since the rosemary sprigs will burn if placed directly on the grill. (Wooden skewers must be soaked in water for 30 minutes before using.) Once vegetables are grilled, thread them onto the rosemary. It may be necessary to remove some of the rosemary leaves in order to easily thread the vegetables.