Special equipment: 8 bamboo skewers, soaked in cold water for 30 minutes
Preheat grill to medium.
For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil.
In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.