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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Ingredients:
24 artichoke hearts, drained and quartered |
1 cup(s) italian vinaigrette |
48 bocconcini (small mozzarella balls) |
3 grilled or saut©ed portobello mushrooms, each cut into eighths |
3 roasted red peppers, seeded and cut into 1-inch pieces |
3 roasted yellow peppers, seeded and cut into 1-inch pieces |
1/4 cup(s) roasted garlic oil |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
24 6-inch bamboo skewers |
8 large basil leaves, thinly sliced |
Directions:
1. Toss artichoke hearts with vinaigrette in a large bowl. Put bocconcini, mushrooms, peppers, garlic oil, salt and pepper into a second large bowl and toss well. Cover both with plastic wrap and refrigerate for 1 hour.
2. Thread bocconcini, peppers, mushrooms and artichoke hearts onto skewers, alternating them as you go so that each skewer has a bit of each. Place the skewers in a wide-mouthed jar or other decorative container, or arrange them on a platter. Garnish with basil and serve.
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