Instructions: In a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until vinegar is reduced to 3 tablespoons. Set aside to cool.

Drain artichoke hearts, reserving 2 tablespoons liquid; set aside. On 4 long metal skewers alternately thread peppers, cipollini, and mushrooms, leaving a 1/4-inch space between pieces. In a small bowl combine reduced vinegar and reserved artichoke liquid. Brush half of the vinegar mixture over vegetables.

Grill skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender, turning once and brushing often with remaining vinegar mixture. Remove vegetables from skewers and transfer to a large bowl; add drained artichokes, cheese, and basil. Season with salt and pepper to taste. Toss gently to combine.

Makes 6 servings.

Not really onions at all-but sometimes called wild onions-cipollini are actually the bittersweet bulbs of the grape hyacinth. Fresh cipollini are available mostly in late summer and fall. If you cant find them at your supermarket, check at Italian markets.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.