16 tiny potatoes
30 ml olive oil 2 tbsp
15 ml fresh oregano, chopped 1 tbsp
1 clove garlic, minced
2 ml salt 1/2 tsp
pepper to taste
8 cherry tomatoes
1 green pepper, cut into 16 chunks
In a large pot of boiling; cook potatoes until tender; drain.
In a large bowl; stir together oil, oregano, garlic, salt and pepper. Add potatoes, tomatoes and green pepper. Stir to evenly coat.
Alternating vegetables; thread each of 4 skewers with 4 potatoes, 2 tomatoes and 4 green pepper chunks. Cook on greased grill for 4 to 6 minutes or until potato skins are crisp. Turn often and brush with any remaining oil mixture.
Serves 4