Potato and Campanelle Kebabs


  • 14 Double Diamond Campanelle tomatoes
  • 8 mini new potatoes
  • 1 green onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked peppercorns


  1. Preheat oven to 400°F (200°C).
  2. Whisk oil, vinegar, mustard, salt and pepper in a small bowl.
  3. Thread potatoes onto 4 soaked wooden skewers.
  4. Brush with 1/3 of the oil mixture. Place on a lightly greased baking sheet and roast for 20 minutes.
  5. Thread tomatoes onto 4 additional soaked wooden skewers; brush with ½ of the remaining oil mixture.
  6. Add tomato skewers to baking sheet and roast until potatoes are tender and golden and tomatoes are puffed and skins slightly split, about 18 minutes.
  7. Brush with remaining oil mixture and sprinkle with green onions.
  8. Serve & Enjoy!