Colorful Marinated Olive Kabobs

 

1/4

cup olive oil

1/4

cup chopped fresh dill weed

2

thin slices orange, quartered

2

thin slices lemon, quartered

2

cloves garlic, quartered

1

cup pitted assorted olives (kalamata, niçoise, green)

2

yellow or orange bell peppers, cut into 1-inch squares

18

cherry tomatoes, halved

Cocktail picks, fresh rosemary twigs or toothpicks

• 1 In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 hours or overnight, occasionally turning container or bag to coat with marinade.
• 2 To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each cocktail pick. Insert each into tomato half for base.