Balsamic-Glazed Antipasto Skewers With Bocconcini |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Prep time does not include 30 minute marinading time. Ingredients:
4 tablespoons balsamic vinegar |
1 tablespoon red wine vinegar |
1 tablespoon dijon mustard |
2 teaspoons brown sugar |
1 garlic clove, minced |
3/4 cup extra virgin olive oil |
sea salt, to taste |
ground black pepper, to taste |
1 red pepper, cut into 1 1/2-inch pieces |
1 red pepper, cut into 1 1/2-inch pieces |
1 yellow pepper, cut into 1 1/2-inch pieces |
1 large yellow squash, cut into 1 1/2-inch pieces |
1 large zucchini, cut into 1 1/2-inch pieces |
8 small button mushrooms |
8 small bocconcini (fresh mozzarella balls) |
4 wooden skewers, soaked in water |
Directions:
1. To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.
2. To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
3. Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
4. Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.
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