Peruvian Potato and Vegetable Skewers with Peanut Sauce

Preheat grill to medium heat.

Wash and dry all vegetables. Cut the potatoes into 1-inch pieces. Cut the bell peppers and zucchini into 1-inch squares. Cut the red onion into wedges.

In a large bowl, toss the potatoes, bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Ensure vegetables are evenly coated.

Thread the vegetables onto skewers, alternating colors and types. It's recommended to keep potatoes separate on some skewers as they require a longer cooking time.

Grill the potato skewers for about 15 minutes, turning occasionally, until tender and slightly charred. Grill the remaining vegetable skewers for about 10 minutes, turning occasionally, until tender-crisp.

While the skewers are grilling, prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, and grated ginger. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Serve the grilled skewers immediately with the creamy peanut sauce for dipping.