4 large carrots
3 small corncobs
9-oz. cocktail onions
12 cherry tomatoes
1. Peel the carrots and cut them into slices. Wash the corncobs and slice them. Wash the cauliflower and separate into florets. Peel the onions.
2. Cook the various vegetables separately, except for the tomatoes. They should be firm to the bite.
3. Drain the vegetables and arrange them in separate piles. Prepare 10 skewers.
4. Thread the vegetables evenly onto the skewers and brush with some oil. Grill for 5-10 minutes, turning regularly. Serve with a variety of sauces or dips.