Balsamic-Glazed Antipasto Skewers With Bocconcini
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Balsamic Glaze
- 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
-
Skewers
- 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
- 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.
- To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
- Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
- Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>