It's like sprinkles in a savory food form. Lets try eating like champs.
THANKS FOR YOUR RATING!
8-10 12 inch bamboo skewers 2 cups (1 jar) Pearls Garlic Stuffed Olives, drained 2 cups (1 can) Pearls Black Ripe Extra Large Olives, drained 2 small zucchini, cut into 1/2 to ¾ inch slices 3 small yellow crookneck or other summer squash, cut into 1/2 to ¾ inch slices 1 cup white mushrooms, cleaned, trimmed and halved 1 large yellow onion, cut into thick slices 1 red pepper, cut into 2 inch slices 1 yellow pepper, cut into 2 inch slices 6 small “cocktail” size tomatoes, whole 1/2 cup olive oil Salt, to taste
Thread skewers with colorful combinations of veggies and olives. With a pastry brush, lightly coat each skewer with olive oil and sprinkle with salt. Grill on medium flame, turning often, for 10-12 minutes and until vegetables are tender, but not overcooked. The olives will brown and become even more flavorful.
These can be oven roasted for 15 minutes at 375, or stove top cooked on a grill pan.