Fresh Tomato-Basil Caprese Kabobs

 

1/4

cup extra-virgin olive oil

2

tablespoons lemon juice

2/3

cup coarsely chopped fresh basil or lemon basil leaves

1/4

teaspoon salt

1/4

teaspoon freshly ground black pepper

1

pint red cherry tomatoes

1

pint yellow cherry tomatoes

2

medium zucchini or yellow squash, cubed

1

lb fresh mozzarella cheese, cubed

34

(6-inch) bamboo skewers

Fresh basil leaves, if desired

• 1 In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.
• 2 Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.