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.
1 cup canola oil
2 ounces chopped fresh chives
Salt and freshly ground black pepper
In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.