- 12
Ingredients
- 12 Bias Slices Zucchini ( about 1 med. )
- 12 Cherry Tomatoes
- 1 Lg. Red Sweet Pepper, cut into 12 bite-size pieces
- 2 Tbsp. Basil Pesto
- 2 Tbsp. White Wine Vinegar
- 12 6-in. Sprigs Rosemary
- 12 Sm. Brocconcini Balls
- 6 Slices Soppressata Salami or Prosciutto, cut into 1-in. wide strips
- 12 Fresh Basil Leaves
- Lemon Wedges
Preparation
Step 1
Place zucchini, tomatoes & sweet peppers in a lg. resealable bag set in a shallow dish. Add pesto & vinegar; seal bag. Knead bag to coat vegetables. Marinate at room temp. for 30 min. Meanwhile, remove leaves from all but 2-in. of the rosemary sprigs. Wrap brocconcini in salami or prosciutto strips. Thread 1 wrapped cheese piece onto each of the rosemary skewers, inserting the end without leaves, ( if necessary, use a wooden or metal skewer to poke holes in cheese pieces before threading. ) Remove vegetables from marinade; reserve marinade. Thread each skewer with one piece of each vegetable & a basil leaf, threading basil leaf accordian style. Arrange skewers in a serving dish. Drizzle with reserved marinade. Serve immediately or cover & refrigerate for up to 8 hrs. Serve with lemon wedges.