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A beautifully plated serving of Fresh Tomato–Basil Caprese Kabobs served on a rustic wooden table. The kabobs feature juicy cherry tomatoes, fresh basil leaves, and creamy mozzarella balls skewered on wooden sticks. Drizzled with balsamic glaze and a touch of olive oil, and garnished with cracked black pepper. Arranged on a white ceramic plate with a side of extra balsamic for dipping. The warm wooden table is more visible, providing a cozy and inviting setting.

Fresh Tomato–Basil Caprese Kabobs

Portions:34 servings
Preparation Time: 30 minuten
Total time 1 uur 30 minuten
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Ingrediënten

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ⅔ cup coarsely chopped fresh basil or lemon basil leaves
  • ¼ teaspoon salt
  • ¼ 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

Instructies

  • In large bowl, mix oil, lemon juice, basil, salt and pepper, using 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.

Notes / Tips / Wine Advice:

Virtually any skewer-able vegetable will work in this recipe. Try red, green or yellow bell pepper pieces or fresh pea pods.
Thread the vegetables and cheese between large leaves of fresh basil for different look.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 32 g | Protein: 20 g | Fat: 8 g | Fiber: 9 g
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Recipe Category Snacks
Diets Vegetarian
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