Fresh Caprese Vegetable Kabobs
photo by carolinajen4
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Yields:
-
30 kabobs
ingredients
-
For the marinade
- 1⁄4 cup extra virgin olive oil
- 1 lemon, juice of
- 2⁄3 cup chopped fresh basil
- 1⁄2 - 3⁄4 teaspoon sea salt
- fresh black pepper (several grinds, to taste)
-
Vegetables
- 2 pints cherry tomatoes
- 2 medium yellow squash, cut into bite sized wedges
- 2 (8 ounce) packages ciliegine fresh mozzarella cheese (little cherry sized)
- bamboo skewer, 6 inch size
directions
- Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
- In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
- Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
- Drain vegetables and thread onto skewers in desired pattern.
Reviews
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This was really delicious and so easy to make! I made this recently for a BBQ. I used zucchini, instead of the yellow squash, and grape tomatoes, instead of cherry. I also added a small amount (a little less than 1 TBS) of balsamic vinegar. I put all the ingredients into a large ziploc bag, and turned the bag over every so often while refrigerating. At the party, I was too lazy to make the kebobs, so we poured the whole bag (including the marinade) into a bowl, and it was a wonderful, colorful, and delicious side dish!
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Great appetizer. Easy to marinate in advance and put together at the last moment. I made these for a December dinner party, substituting zucchini for the yellow squash for the added seasonal color -- also added one large clove of garlic (crushed in garlic press). The garlic was a nice, fairly subtle added flavor. The ingredients marinated nearly two hours and the flavors, particularly in the mozzarella, were wonderful. Easy to make - very bright and colorful and they were devoured! Everybody loved them (except for that one person who doesn't eat tomatoes).
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Tweaks
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Great appetizer. Easy to marinate in advance and put together at the last moment. I made these for a December dinner party, substituting zucchini for the yellow squash for the added seasonal color -- also added one large clove of garlic (crushed in garlic press). The garlic was a nice, fairly subtle added flavor. The ingredients marinated nearly two hours and the flavors, particularly in the mozzarella, were wonderful. Easy to make - very bright and colorful and they were devoured! Everybody loved them (except for that one person who doesn't eat tomatoes).
RECIPE SUBMITTED BY
Nanners
milwaukee, WI
Hi! I live in Wisconsin where I love my job as SEHM (senior executive household manager)...I used to stay home with my 2 children, except now they're both in school full time which means I have more time to devote to sale shopping, trying new culinary delights and of course enjoying coffee with friends on a regular basis.
I like to scrapbook, run, read, play Balderdash and (did I mentions this already??) have a great conversation over a great cup of COFFEE. My husband and I are so hooked on java that we have taken our addiction to the next level by roasting our own coffee. There is no better way to drink it in my opinion!
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">