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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
3 tablespoons canola oil |
3 tablespoons chili powder |
16 mini sweet peppers, halved lengthwise, stemmed, and seeded |
16 cherry tomatoes |
3 tablespoons chili sauce |
Directions:
1. Heat a grill to medium. If using bamboo skewers, soak in cold water.
2. Meanwhile, in a large bowl, stir together the oil and chili powder. Add the peppers and tomatoes and toss until well coated. Alternately skewer 4 pepper halves and 2 cherry tomatoes onto each skewer.
3. Grill the skewers, turning once, until charred and just tender, about 6 minutes.
4. Transfer to a serving platter and immediately brush with the chili sauce.
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