|Canola oil/Null||1⁄4 Cup (4 tbs) (Null)|
|Dried rosemary/Null||1⁄2 Teaspoon (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Red bell peppers/Null||2 Large, seeded, cut into 1 1/ 2-inch squares (Null)|
|Bell peppers/Null||2 Large, seeded, cut into 1 /6-inch squares (Green / Purple / Orange)|
|Canola oil/Null||4 Tablespoon (For Brushing Skewers And Grid)|
Pour oil into a small bowl.
Stir in rosemary and pepper.
Thread peppers onto skewers, alternating the colors, and brush with flavored oil.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill peppers about 3 to 5 minutes, turning once or twice, and brushing with remaining oil.
When done, peppers will be slightly charred on the outside.