Picnic Salad Skewers

• 8 unpeeled small red potatoes
• 8 fresh pearl onions
• 1 tablespoon water
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 16 cherry tomatoes
• 1 small zucchini, cut into 1/4-inch slices
• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces crumbled feta cheese, optional

1. Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain.
2. On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag.
3. In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired.

red potatoes, pearl onions, water, sweet red pepper, green pepper, tomatoes, zucchini, olive oil, red wine vinegar, garlic, oregano, salt, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/picnic-salad-skewers/ (may not work)