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.

I love the ingredients in this recipe. It came complements of "Moosewood Restaurant Cooks at Home." Naturally, I chose to make this recipe in the winter when oranges were at their peak. Local citrus is best when purchased from a trusted fruit stand as opposed to from a grocery store.