Colorful Marinated Olive Kabobs

Colorful Marinated Olive Kabobs

Simple yet sophisticated, these mini-kabob appetizers feature assorted olives and fresh veggies flavored with a sprightly citrus-dill marinade.

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

36

kabobs

Marinade
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
Kabobs
1
cup pitted assorted olives (kalamata, ni├žoise, 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.
Makes 36 kabobs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Pump up the color of these kabobs by using a variety of colored bell peppers.
Many grocery stores now feature olive bars that allow you to buy just the amount and kind of olives you need.

Nutrition Information:

1 Serving (1 Kabob)
  • Calories 10
    • (Calories from Fat 5),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 35mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.