Fresh Caprese Vegetable Kabobs

This is a beautiful appetizer dish or side dish. It's great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer's market or (if it's winter) our local fresh market. NOTE: If you can't find little cherry sized mozzarella, you can buy the large sized balls and cut them into bite sized pieces.

• Ready In: 1 hr 40 mins
• Yields: 30 kabobs

Ingredients

• For the marinade

• 1⁄4 cup extra virgin olive oil
• 1  lemon, juice of
• 2⁄3 cup  chopped fresh basil
• 1⁄2-3⁄4 teaspoon sea salt
•  fresh black pepper (several grinds, to taste)

• Vegetables

• 2  pints cherry tomatoes
• 2  medium  yellow squash, cut into bite sized wedges
• 2 (8 ounce) packages  ciliegine fresh mozzarella cheese (little cherry sized)
•  bamboo skewer, 6 inch size

Directions

1. Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
2. In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
3. Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
4. Drain vegetables and thread onto skewers in desired pattern.