From Ellen Profenno
Ingredients:
1 lb baby peppers (sweet mini)
mix together in a small bowl for vinaigrette:
1 Tsp fresh oregano (*? dried?)
1 tsp olive oil, evoo
1/2 tsp white vinegar
1/2 tsp garlic salt (*fresh garlic and salt?)
1/2 tsp ground cumin
toss peppers with vinaigrette, thread onto pre-soaked wooden skewers. 2 skewers makes sure the peppers won’t spin. Using outdoor grill, or greased indoor grill pan, grill the peppers until evenly charred, flipping once or twice. It will take about 4-5 minutes per side, but stay vigilant. once off the grill, serve warm or at room temperature. Sprinkle with more oregano or vinaigrette. (*feta cheese and tomatoes as garnish? – E)