PHOTO: Lori Rice
Lori Rice
August 12, 2016

For a summer party al fresco, kabobs are a go-to choice. They’re not only fun to make and eat, they showcase the best of what the season—and your farm!—has to offer. We love this kabobs recipe because they make the most of the cherry tomatoes and green peppers fruiting in your garden right now, as well as show off delicious summertime herbs.

Yield: 6 kabobs


  • 2 large green bell peppers
  • 24 grape or cherry tomatoes
  • 2 T. extra virgin olive oil
  • 1 tsp. chopped fresh basil
  • 1 tsp. chopped fresh chives
  • 1/4 tsp. finely ground sea salt


Preheat the grill to about 400 degrees F.

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Core the bell peppers, and cut each into nine similar-sized pieces. For each kabob, slide a piece of bell pepper and then two tomatoes onto a grilling skewer. Follow with another piece of bell pepper and two more tomatoes, and finish with a final piece of bell pepper.

Lightly brush the grill with cooking oil, and place the skewers on the grill. Cook for five to seven minutes, until the tomatoes blacken slightly and burst, and the edges of the bell peppers blacken and soften.

Slide the vegetables off the skewer and onto a serving platter. In a small dish, stir together the olive oil, basil, chives and salt. Drizzle the oil over the vegetables, and serve warm.

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