You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.

For the Warm Tomato Vinaigrette, I used up the last of the fancy balsamic vinegar on the last go around. This time I used white balsamic instead. Also, this time I chose to use the onion chives out of our herb garden instead of Vidalia onion.

Paul grumbled a bit that I didn't have the other balasmic vinegar, but he couldn't deny that the sauce was again a great success. I still recommend it.