Antipasto Kabobs
1 medium carrot
1 medium size yellow squash, cut into 1/4 inch slices
1 small green pepper, seeded and cut into 1 inch pieces
8 cherry tomatoes
8 ripe olives
8 small whole fresh mushrooms
1/4 cup of white vinegar
1/4 cup of water
1 tablespoon of olive oil
1 teaspoon of dried Italian seasoning
1/8 teaspoon of garlic powder
1/8 teaspoon of pepper
4 ounces of reduced fat Monterey Jack cheese, cubed
Slice carrot with a vegetable peeler lengthwise into long thin strips. Place strips in a large shallow dish. Add the squash and next 4 ingredients, set aside. Combine the vinegar and the next 5 ingredients in a glass jar, cover tightly, and shake vigorously. Pour over vegetables. Cover and marinate in refrigerator for 30 minutes.
Thread vegetables and cheese alternately onto 8 (6 inch) wooden skewers , brush with marinade. Yield 8 kabobs |
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