Prep Time5 minutes
Cooking Time20 minutes
1 bamboo skewer
1 cup Pearls Black Ripe Large Olives
2 red bell peppers
1 large eggplant
1 medium zucchini
2 yellow summer squash
Thread black olives on the skewer.
Slice all vegetables into 1/4 inch thick lengthwise pieces. Brush with olive oil.
Grill the olives and peppers 8-10 minutes and the squash and eggplant about 8 minutes, checking for grill marks and tenderness.
Remove all vegetables to a platter. Push the olives off the skewer and scatter among the vegetables.