BALSAMIC-GLAZED ANTIPASTO SKEWERS WITH BOCCONCINI

Balsamic-Glazed Antipasto Skewers With Bocconcini image

Provided by Karen in MA

Categories European

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

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4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 garlic clove, minced
3/4 cup extra virgin olive oil
sea salt, to taste
ground black pepper, to taste
1 red pepper, cut into 1 1/2-inch pieces
1 red pepper, cut into 1 1/2-inch pieces
1 yellow pepper, cut into 1 1/2-inch pieces
1 large yellow squash, cut into 1 1/2-inch pieces
1 large zucchini, cut into 1 1/2-inch pieces
8 small button mushrooms
8 small bocconcini (fresh mozzarella balls)
4 wooden skewers, soaked in water

Steps:

To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.
To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.

Nutrition Facts : Calories 299.3, Fat 27, SaturatedFat 6.6, Cholesterol 22.4, Sodium 209.3, Carbohydrate 8.3, Fiber 1.9, Sugar 4.3, Protein 8.2