1/2 cup lime juice, freshly squeezed
2 garlic cloves, minced
1/2 red onion, peeled and chunked
1/2 tsp. salt
1 tsp. black pepper, freshly ground
1/4 cup olive oil
1 red and 1 yellow bell pepper, cut into 1 inch chunks
1 pint pearl onions, parboiled 5 minutes and peeled
3 italian plum tomatoes, stemmed, quartered, seeds scooped out
10 ounces mushroom, wiped clean and stemmed
In a blender, puree lime juice, garlic, red onion, salt, pepper and olive oil. Place all vegetables in a large bowl and pour marinade over all. Let marinate at room temperature one hour, then drain vegetables. Meanwhile, Soak 16 bamboo skewers in cold water for 20 minutes.
Place vegetables on skewers in a festive manner, alternating colors and shapes. Grill over medium high coals 8 to 10 minutes or until tender.