Wash the vegetables. Cut the zucchinis lengthwise in 5-6 fine strips and cut the bell peppers into mouth-sized cubes. Stick a wooden skewer through an end of a zucchini slice, then stick on a Fiesta Tomato and pierce the skewer through the zucchini slice again, so that the zucchini surround the tomato. Then continue alternately with bell peppers and more tomatoes, until the skewer is completely full. Do the same with the other skewers, as well.
Brush the fiesta skewers with olive oil, vigorously season with Herbes de Provence, salt and pepper from both sides. Then fry the skewers on all sides in a pan – preferably a grill pan – in some olive oil. The vegetables should be, but still be al dente. Ready.
This skewer also goes very well with flash-fried meat.
However, I think I’ll serve rice and a fast homemade tomato sauce with it.