FRESH TOMATO-BASIL CAPRESE KABOBS
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2/3 cup coarsely chopped fresh basil leaves OR lemon basil leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint (2 cups) red cherry tomatoes
1 pint (2 cups) yellow cherry tomatoes
2 medium zucchini OR yellow summer squash, cubed
1 pound fresh fresh mozzarella cheese, cubed
34 (6-inch) bamboo skewers
Fresh basil leaves, if desired
In a large bowl, using a wire whisk, mix oil, lemon juice, basil,
salt and pepper. Add tomatoes, zucchini and cheese. Cover and
refrigerate 10 minutes.
Drain vegetables, reserving olive oil mixture. Thread skewers
alternately with tomatoes, zucchini and cheese; top with a basil
leaf. Serve kabobs with reserved olive oil mixture. Makes 34 kabobs,
each with 60 calories, 4.5 grams fat, 90 milligrams sodium, 2 grams
carbohydrate and 0 grams fiber.
--From "Pillsbury Fast & Healthy Cookbook."
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2/3 cup coarsely chopped fresh basil leaves OR lemon basil leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint (2 cups) red cherry tomatoes
1 pint (2 cups) yellow cherry tomatoes
2 medium zucchini OR yellow summer squash, cubed
1 pound fresh fresh mozzarella cheese, cubed
34 (6-inch) bamboo skewers
Fresh basil leaves, if desired
In a large bowl, using a wire whisk, mix oil, lemon juice, basil,
salt and pepper. Add tomatoes, zucchini and cheese. Cover and
refrigerate 10 minutes.
Drain vegetables, reserving olive oil mixture. Thread skewers
alternately with tomatoes, zucchini and cheese; top with a basil
leaf. Serve kabobs with reserved olive oil mixture. Makes 34 kabobs,
each with 60 calories, 4.5 grams fat, 90 milligrams sodium, 2 grams
carbohydrate and 0 grams fiber.
--From "Pillsbury Fast & Healthy Cookbook."
