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 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
1 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.
2 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.
on May. 1, 2012 at 3:10 PM