FRESH VEGETABLE KABOBS WITH JALAPEñO AIOLI

Fresh Vegetable Kabobs with Jalapeño Aioli image

Get the party started with easy, cheesy vegetable kabobs. And whatever you do, don't forget the Jalapeño aioli-it's what keeps you coming back for more.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 50m

Yield 25

Number Of Ingredients 16

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Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons lime juice
2/3 cup finely chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 clove garlic, finely chopped
2/3 cup mayonnaise
1/3 cup Greek plain yogurt
1 medium jalapeño chile, seeded, finely chopped (about 1/4 cup)
25 (6-inch) bamboo skewers
2 cups cherry tomatoes
1 large yellow bell pepper, cut into 1-inch squares
1 English (seedless) cucumber, cut lengthwise in half, sliced
1 lb Queso Fresco or Monterey Jack cheese, cut into 1-inch cubes
Cilantro leaves, if desired

Steps:

In large bowl, mix Marinade ingredients. Add tomatoes, bell pepper, cucumber and cheese. Cover and refrigerate about 30 minutes.
Meanwhile, make Jalapeño Aioli. In 6-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Cook garlic in oil about 1 minute. In small bowl, mix garlic, mayonnaise, yogurt and jalapeño chile. Refrigerate until ready to serve.
Drain vegetables, reserving marinade mixture. Thread skewers alternately with tomato, bell pepper, cucumber and cheese; top with cilantro leaf. Serve with reserved marinade and aioli.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Kabob, Sodium 230 mg, Sugar 3 g, TransFat 0 g