8 sm. red-skinned new potatoes, washed well
8 firm fresh plum tomatoes
1/4 c. extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. chopped fresh rosemary
1 tbsp. minced garlic
Salt & fresh ground black pepper to taste

Preheat oven to 350 degrees. Prick potatoes with a fork. Bake in preheated oven for 45 minutes or until just tender, remove from oven. While potatoes bake, cut tomatoes in half lengthwise. Place in a bowl and toss with olive oil, red wine vinegar, rosemary, garlic, salt and pepper. Add baked potatoes and marinate for 15 minutes. Thread 4 long skewers with marinated tomatoes and potatoes, beginning each with 2 tomato halves, then 2 whole potatoes, and finishing with 2 tomato halves.

Grease grill with cooking spray. Place skewered vegetables on top of medium hot coals. Grill for 10 minutes, turning skewers only once. Arrange vegetable skewers on a platter and serve with your favorite meat or fish.