Ingredients:

• 2 yellow bell peppers, seeded and cut into squares
• 1 can (14 ounce) artichoke hearts (drained)
• 12 cloves elephant garlic
• 20-25 cherry tomatoes
• 16 bay leaves
• 1 tsp. Oregano
• 2 TBS. olive oil
• 1 TBS. Balsamic Vinegar
• Salt and pepper to taste

• Thread and alternate peppers, artichoke hearts, garlic, tomatoes and bay leaves
• Mix oil, oregano, vinegar and salt and pepper.
• Place the kabobs on the grill rack; brush with the oil mixture.
• Grill for 8 to 10 minutes, turning and brushing with the oil mixture, until the skins of the tomatoes are charred.
• Discard bay leaves.
• Serve while still warm.