Balsamic-Glazed Antipasto Skewers with Fresh Mozzarella

Balsamic-Glazed Antipasto Skewers with Fresh Mozzarella

Serves 4

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.

  • Balsamic Glaze
  • 4 tablespoons 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
  • Sea salt, to taste
  • Ground black pepper, to taste
  • Skewers
  • 1 red pepper, cut into 1 1/2 -inch pieces
  • 1 green 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)
  • 8 wooden skewers, soaked in water
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To prepare glaze whisk all glaze ingredients except salt, pepper and oil together in a bowl. Gradually whisk oil into glaze until it emulsifies, then season with salt and 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, add a mozzarella ball to each skewer and serve.

Nutritional Info: 
Per Serving:490 calories (370 from fat), 41g total fat, 15g saturated fat, 70mg cholesterol, 250mg sodium, 13g carbohydrate (3g dietary fiber, 8g sugar), 17g protein
Special Diets: 

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. See our Terms of Service.

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