Ingredients
1/4
cup extra-virgin olive oil
2
tablespoons lemon juice
2/3
cup coarsely chopped fresh basil or lemon basil leaves
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
pint red cherry tomatoes
1
pint yellow cherry tomatoes
2
medium zucchini or yellow squash, cubed
1
lb fresh mozzarella cheese, cubed
34
(6-inch) bamboo skewers
Fresh basil leaves, if desired
Preparation
In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.
Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.
