4 rosemary sprigs, 10" long
1/2 pint red cherry tomatoes
1/2 pint yellow cherry or teardrop tomatoes
1/2 pint orange cherry or teardrop tomatoes
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Remove the rosemary leaves from the twigs and save for another use. Thread the tomatoes onto the rosemary skewers, alternating colors. Grill over a medium-hot fire, turning often until the tomatoes have softened and are slightly charred, about 5 minutes. Season with salt and pepper.
