Photo: Charles Walton; Styling: Catherine A. Pittman
6 servings

Serve these with grilled fish or chicken, or make them part of a colorful veggie plate.

How to Make It

Step 1

Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.

Step 2

Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.

Step 3

Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

Ratings & Reviews

ktleyed's Review

August 23, 2012
I couldn't find yellow tomatoes, so used local Jersey and this was very good. The tomatoes get soggy fast, so I removed from skewers when done and kept in the warmer until we ate. I'd love to try it with the yellow, I'm sure they're beautiful!

catsnferret's Review

July 06, 2011
This is terrific. NOTE!!! Because tomatoes go soft with cooking, thread tomatoes on 2 skewers, instead of one. Early in the season, yellow tomatoes may be hard to find. 1st time I made this, I didn't have white balsamic, so used 1Tbsp regular balsamic and 1Tbsp white wine vinegar plus 1/2 tsp honey. Excellent! 2nd time, used white balsamic, also excellent. Tomatoes cook quickly and may not need 10 minutes. Place in a pan or dish immediately after removing from grill to preserve the great juice.