Balsamic-Glazed Antipasto Skewers with Fresh Mozzarella
Serves 8
Time 25 min
Serve these antipasto skewers alongside glasses of cold white wine or fresh summer cocktails. Thread an olive onto the end of each skewer, too, if you like.
Special Diets:
Ingredients
- Balsamic Marinade
- 1/4 cup balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 1 clove garlic, minced
- 3/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- Ground black pepper, to taste
- Skewers
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 green bell pepper, cut into 1 1/2-inch pieces
- 1 yellow bell 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 fresh mozzarella balls
- 8 wooden skewers, soaked in water for 30 minutes
Method
To prepare marinade, whisk all glaze ingredients together except oil, salt and pepper in a large bowl.
Gradually whisk oil into glaze until it emulsifies, then season with salt and pepper.
To prepare skewers, place vegetables and mozzarella in marinade and let sit for 30 minutes.
Prepare a grill for medium heat cooking.
Alternately thread vegetables onto each of 8 skewers and grill until vegetables are tender, about 10 minutes, basting occasionally with remaining marinade.
Remove skewers from the grill, add a mozzarella ball to each skewer and serve.
Nutritional Info:
Per serving: 250 calories (190 from fat), 21g total fat, 8g saturated fat, 35mg cholesterol, 125mg sodium, 7g carbohydrates (2g dietary fiber, 4g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Balsamic Marinade
- 1/4 cup balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 1 clove garlic, minced
- 3/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- Ground black pepper, to taste
- Skewers
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 green bell pepper, cut into 1 1/2-inch pieces
- 1 yellow bell 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 fresh mozzarella balls
- 8 wooden skewers, soaked in water for 30 minutes