Sunday, July 06, 2008

Fresh Tomato-Basil Caprese Kabobs

This was the other appetizer I made for our potluck. It was easy and fun to make. Even the kids loved them.

Fresh Tomato-Basil Caprese Kabobs

Prep Time: 30 minutes
Start to Finish: 1 hour 30 minutes
Makes: 34 Kabobs

1/4 cup extra-virgin olive oil
2 Tablespoons lemon juice
2/3 cup coarsely chopped fresh basil or lemon basil leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
2 medium zucchini or yellow squash, cubed
1 lb fresh mozzarella cheese, cubed
34 (6 inch) bamboo skewers
Fresh basil leaves, if desired

1 In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.

2 Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.

When I made this the grocery store didn't have yellow cherry tomatoes. I just bought 2 pints of the red cherry tomatoes and put one cherry tomatoe at each end. 

Virtually any skewer-able vegetable will work in this recipe. Try red, green or yellow bell pepper pieces or fresh pea pods.

High Altitude (3500-6500 ft); No change

Per Kabob: Calories 60; Total Fat 4.5g; Sodium 90mg; Dietary Fiber Og

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