1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 kabobs 52g Recipe makes 30 kabobs)
Calories 67
Calories from Fat 47		(69%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 135mg		5%
Potassium 99mg		2%
Total Carbohydrate 1.7g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.9g
Protein 3.7g		7%
how is this calculated?

Menus using this recipe:

Wish-I-Was-In-The-Tropics Flavor Explosion

the80srule

Fresh Caprese Vegetable Kabobs

Recipe #259427 | 1¾ hours | 40 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Nanners
Oct 16, 2007

This is a beautiful appetizer dish or side dish. It's great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer's market or (if it's winter) our local fresh market. NOTE: If you can't find little cherry sized mozzarella, you can buy the large sized balls and cut them into bite sized pieces.

30 kabobs (change servings and units)

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 skewers, 6 inch size

Directions

1
Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
2
In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
3
Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
4
Drain vegetables and thread onto skewers in desired pattern.

Questions about this recipe?

Featured Reviews for This Recipe

From: carolinajen4

On Aug 18, 2009

Made this for a neighborhood Rib-Off and it disappeared too fast! Very pretty presentation. I added balsamic vinegar instead of lemon juice and it was divine! I will make this often, thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Messy44

On May 28, 2009

Forgot to review this! Made for a church event. Really easy, travels well and so tasty. I skipped the squash and used chunks of artichoke hearts (canned, not marinated). Lovely. Will make often. Thanks!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Leilani

On Jul 26, 2008

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!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: JoeMade

On Dec 3, 2007

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).

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews