Fresh Tomato-Basil Caprese Kabobs

Fancy Italian skewers will earn raves at any gathering. Assemble them in only 30 minutes! MORE+ LESS-

By Betty Crocker Kitchens

June 13, 2010

1/4

cup extra-virgin olive oil

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

pint red cherry tomatoes

pint yellow cherry tomatoes

medium zucchini or yellow squash, cubed

lb fresh mozzarella cheese, cubed

(6-inch) bamboo skewers

Fresh basil leaves, if desired

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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.

Virtually any skewer-able vegetable will work in this recipe. Try red, green or yellow bell pepper pieces or fresh pea pods.
Thread the vegetables and cheese between large leaves of fresh basil for different look.