2 yellow bell peppers 14 ounces of canned artichoke hearts, drained 12 elephant garlic cloves 20 cherry tomatoes 16 fresh bay leaves 2 tablespoons of olive oil 1 teaspoon of dried oregano 1 tablespoon of balsamic vinegar Salt and black pepper 8 wooden skewers, soaked
These kabobs are definitely for garlic lovers. If you are not a garlic fan, use shallots instead. Look for elephant garlic in the supermarket; the flavor of the cloves becomes sweeter and more subtle as they cook. Serve these kabobs with an Italian bread, such as focaccia, to mop up all the juices. Halve and seed the bell peppers; cut into 1 inch squares. Drain the artichoke hearts. Thread the peppers, artichoke hearts, garlic, cherry tomatoes, and bay leaves onto 8 skewers. Mix the oil, oregano, balsamic vinegar, and salt and pepper to taste. Place the kabobs on the grill; brush with the oil mixture. Grill for 8 to 10 minutes, turning and brushing with the oil mixture, until the skin of the tomatoes are charred. Discard bay leaves. Serve kabobs at once.
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