Herbed Antipasto Kabobs

A tangy marinade, salty prosciutto, and fragrant basil work magic on a bounty of colorful vegetables. Use rosemary skewers for a presentation your guests will not soon forget.

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  • Makes: 12 appetizer servings
  • Prep: 25 mins
  • Marinate: 30 mins

Herbed Antipasto Kabobs

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Directions

  1. Place zucchini, tomatoes, and sweet pepper in a large resealable plastic bag set in a shallow dish. Add pesto and vinegar; seal bag. Knead bag to coat vegetables. Marinate at room temperature for 30 minutes.
  2. Meanwhile, remove leaves from all but 2 inches of the rosemary sprigs (if using). Wrap bocconcini in salami or prosciutto strips. Thread 1 wrapped cheese piece onto each of the rosemary skewers, inserting the end without leaves. (If necessary, use a wooden or metal skewer to poke holes in cheese pieces before threading.)
  3. Remove vegetables from marinade, reserving marinade. Thread each skewer with one piece of each marinated vegetable and a basil leaf, threading basil leaf around vegetables accordian-style. Arrange skewers in a serving dish. Drizzle with reserved marinade. Serve immediately or cover and refrigerate for up to 8 hours. Serve with lemon wedges to squeeze over kabobs. Makes 12 appetizer servings.
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Nutrition Facts (Herbed Antipasto Kabobs)

  • Per serving:
  • 86 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 17 mg chol. ,
  • 320 mg sodium ,
  • 2 g carb. ,
  • 1 g fiber ,
  • 6 g pro.
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